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Butternut squash enchiladas on a plate with a fork.
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5 from 8 votes

Butternut Squash Enchiladas

Vegetable packed Butternut Squash Enchiladas have a hint of sweetness mixed with black beans, diced tomatoes, garlic and onions, and full of traditional enchilada flavor. Slathered in a red enchilada sauce and covered in melted cheese makes this easy to make the recipe perfect for weeknights.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican
Servings: 8 Enchiladas
Calories: 237kcal
Author: Aimee Mars


  • Large Skillet
  • Shallow Bowl
  • 9x13 Baking Dish
  • Spatula
  • Measuring Cups and Spoons


  • cups Butternut Squash peeled and cut into 1/2-inch cubes
  • 1 small Onion diced
  • 3 Garlic Cloves minced
  • 2 teaspoons Olive Oil
  • 10 ounce Can of Diced Tomatoes drained
  • cups Black Beans rinsed and drained
  • 1 teaspoon Cumin
  • 1/2 teaspoon Chili Powder optional
  • 1/4 cup Water
  • 8 Corn Tortillas
  • cup Red Enchilada Sauce
  • cups Monterey Jack Cheese shredded


  • Preheat oven to 400ºF.
  • In a large skillet heat the olive oil over medium heat and add the onions and cook until they become translucent about 3 minutes. Add the garlic to the skillet and continue to cook for 1 additional minute.
  • Place the butternut squash, diced tomatoes, black beans, water, cumin, and chili powder into the skillet. Season with additional salt and pepper if desired. Cover, and reduce heat to medium-low and cook for 30 to 35 minutes until the squash is tender, stirring occasionally.
  • Wrap the tortillas in a damp paper towel and heat them in the microwave for 30 seconds.
  • Pour 1/4 cup of the enchilada sauce into a shallow bowl and dredge both sides of the warmed corn tortillas into it.
  • Place about 1/3 cup filling in the center of each tortilla and roll, placing the seam side down on a rimmed 9x13 baking sheet or baking dish. Repeat with the remaining tortillas.
  • Pour the remaining enchilada sauce on top of the tortillas and sprinkle with the shredded cheese.
  • Bake for 10 minutes until the cheese is melted and begins to bubble.


  • To save time purchase pre-cut butternut squash or use frozen. Often during the fall and winter months, you can find it pre-cut in the produce section.
  • Steam your tortillas by wrapping the entire stack in a damp paper towel and heating them in the microwave for 1 to 1 1/2 minutes.
  • Dredge the entire tortilla, after it's been steamed, into enchilada sauce before filling it.
  • If you're short on time in the evenings you can set these enchiladas ahead of time before you plan the make them. Store them covered in the fridge until you're ready to bake them.


Serving: 1serving | Calories: 237kcal | Carbohydrates: 31g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 572mg | Potassium: 422mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5199IU | Vitamin C: 14mg | Calcium: 226mg | Iron: 2mg