These Butternut Squash Enchiladas are a veggie enchilada recipe made with a butternut squash and black bean mixture smothered in a smoky chipotle sauce. This one of my favorite recipes for an easy mean any night of the week.
Whether you are looking for a vegetarian enchiladas recipe for Cinco de Mayo, or just because you are craving enchiladas, this Butternut Squash Enchilada recipe is a great one to try.
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❤️ Why I Love This Recipe
✔️ I am obsessed with butternut squash and these enchiladas are packed full of it!
✔️ This vegetarian enchilada recipe makes 8 servings, meaning I can have leftovers for lunch!
✔️ Leftovers make a quick and easy meal that will reheat well in the microwave.
🥘 Ingredients
🔪 Instructions
For the squash filling
- Preheat the oven to 400 degrees F.
- Place the butternut squash in large roasting pan with 1 tablespoon olive oil and season chipotle chili powder, cumin, salt and pepper. Cook for 20 minutes, or until the squash has softened and begun to caramelize around the edges.
- Remove the squash from the oven and stir in the black beans, chopped cilantro, and 1 cup of the enchilada sauce. Set aside.
To assemble the enchiladas
- To prepare the enchiladas: warm the remaining enchilada sauce in a large skillet over medium heat.
- Dip each tortilla into the enchilada sauce to coat both sides. Spoon 2 tablespoons of the squash mixture onto the center of each tortilla, top with 1 tablespoon cheese and roll tortilla around filling.
- Place seam-side down in an ungreased 9 x 13-inch baking dish. Repeat with the remaining tortillas and squash filling.
- Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake uncovered in the oven for 15 minutes, or until cheese is melted on top and filling is heated through.
🙋 Recipe FAQ's
A 9 x 13 casserole dish is the best size and will hold 16 enchiladas.
I prefer flour tortillas, but corn tortillas work just as well. It is a matter of taste preference.
💭 Tips
- To save time on meal prep, buy pre-cut butternut squash.
- To make a vegan version of this enchilada recipe, eliminate the cheese or sub with a vegan cheese.
- If you prefer a less spicy flavor, substitute regular chili powder for the chipotle.
📖 Variations
- Substitute corn tortillas for the flour tortillas.
- Make the homemade enchilada sauce in this Cheese Enchiladas recipe instead of buying one.
- Swap out sweet potatoes for the butternut squash.
- Substitute 1 chipotle chili pepper with 1 teaspoon adobo sauce for the chipotle powder.
🍽 Equipment
Large sheet pan, (for roasting the squash)
Box grater (to shred the cheese)
Serving Suggestions
Serve these butternut squash enchiladas with a sprinkle of chopped cilantro, green onions, and queso fresco, or sour cream. A side of 3 Ingredient Spanish Rice makes an excellent side dish.
Storage
Store leftover veggie enchiladas in an airtight container in the refrigerator up to 4 days and in the freezer up to 3 months.
Related Recipes
Green Chicken Enchiladas - low carb recipe
Chicken Enchilada Casserole - low carb recipe
Roasted Shrimp Enchiladas with Cheesy Jalapeno Sauce
Cheese Enchiladas with Red Sauce
This recipe for sweet and spicy peanut brittle has a wonderful hint of smoky chipotle.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Chipotle Butternut Squash Enchiladas
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Ingredients
- 2 cups butternut squash diced
- 15 ounces canned black beans drained and rinsed
- ½ teaspoon chipotle chili powder
- ½ tablespoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups enchilada sauce , divided
- 16 flour tortillas
- ½ cup cilantro , chopped
- 8 ounces pepper jack cheese shredded
Instructions
- Preheat the oven to 400 degrees F.
- Place the butternut squash in large roasting pan with 1 tablespoon olive oil and season chipotle chili powder, cumin, salt and pepper. Cook for 20 minutes, or until the squash has softened and begun to caramelize around the edges.
- Remove the squash from the oven and stir in the black beans, chopped cilantro, and 1 cup of the enchilada sauce. Set aside.
- To assemble the enchiladas, Dip each tortilla into the remaining enchilada sauce to coat both sides. Spoon 2 Tablespoons of the squash mixture onto the center of each tortilla, top with 1 tablespoon cheese and roll tortilla around filling. Place seam-side down in an ungreased 9 x 13-inch baking dish. Repeat with the remaining tortillas and squash filling.
- Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.Bake uncovered in the oven for 15 minutes, or until cheese is melted on top and filling is heated through.
Susan Hayunga says
Am I missing something? Where did the tortillas come from?
Shelby Law Ruttan says
Hi Susan, my apologies, I am just seeing this comment come through. I added the tortillas to the ingredients list. Thank you for bringing this to my attention. ~Shelby
Carrie @Frugal Foodie Mama says
I have paired chipotle with pumpkin before, so I know that butternut squash would be good with it too! 🙂 These enchiladas look amazing!
Sandra says
I'm obsessed with butternut squash too and I'm always looking for more ways to eat it! Can't wait to make these enchiladas! Yummy!
Carlsbad Cravings says
I love Mexican and I love butternut squash - these look amazing! I love all the flavors, especially the chipotle!
From Valeries Kitchen says
I think I could easily eat with you every night of the week! These look amazing, Shelby. Love Mexican and totally love butternut squash.
Rachael says
Oh no! I would die if my hubby did not like Mexican food. These look fantastic by the way.
Sheena @ Hot Eats and Cool Reads says
I love the ingredients in this recipe! So healthy and hearty! Thanks for sharing, Shelby!
Renee Paj says
I've got to give these a try! they sound so good!!
Life Tastes Good says
Butternut Squash and Black Beans were made for each other! They are so good together! I love this recipe (minus the chipotle - that is one flavor I have tried to like, but just can't!).
Erica S (EricasRecipes.com) says
These look so delicious and such a better alternative!
Sandra Shaffer says
These enchiladas sound amazing! I love all the flavors in your recipe, especially chipotle!
Mary Ellen says
These look so good! LOVE this recipe....
Leslie says
I'm loving all the new found things to do with squash. This looks yummy! Thanks for sharing!