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    Home » Main Dish

    Chipotle Butternut Squash Enchiladas

    Published: Oct 29, 2014 Last updated: Nov 15, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Butternut Squash Enchiladas are a veggie enchilada recipe packed with roasted squash and black beans seasoned with chipotle and baked in a casserole.
    Chipotle Butternut Squash Enchiladas
    Pinnable image for Butternut Squash Enchiladas recipe

    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.

    Veggie Enchilada recipe on a light blue plate with cilantro garnish.


    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.

    Jump to:
    • ❤️ Why I Love This Recipe
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🙋 Recipe FAQ's
    • 💭 Tips
    • 📖 Variations
    • 🍽 Equipment
    • Serving Suggestions
    • Storage
    • Related Recipes 
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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

    Butternut squash 

    Canned black beans 

    Ground chipotle pepper

    Ground cumin

    Olive oil

    Enchilada sauce 

    Flour tortillas

    Cilantro

    Pepper jack cheese 

    One butternut squash enchilada cut in half with squash and black beans on the inside of the enchilada.

    🔪 Instructions

    For the squash filling

    1. Preheat the oven to 400 degrees F.
    2. 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.
    3. 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

    1. To prepare the enchiladas: warm the remaining enchilada sauce in a large skillet over medium heat.
    2. 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.
    3. Place seam-side down in an ungreased 9 x 13-inch baking dish. Repeat with the remaining tortillas and squash filling.
    4. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
    5. Bake uncovered in the oven for 15 minutes, or until cheese is melted on top and filling is heated through.
    Diced butternut squash on a foil lined baking sheet for the veggie enchiladas

    🙋 Recipe FAQ's

    What is the best pan to make enchiladas?

    A 9 x 13 casserole dish is the best size and will hold 16 enchiladas.

    How many calories are there in vegetarian enchiladas?

    What kind of tortilla is best for 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.
    A blue casserole dish filled with Butternut Squash Enchiladas.

    🍽 Equipment

    9 x 13 Baking dish

    Large sheet pan, (for roasting the squash)

    Wooden spatula

    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.

    Upclose image of the inside of the veggie enchilada.

    Related Recipes 

    Green Chicken Enchiladas - low carb recipe

    Chicken Enchilada Casserole - low carb recipe

    Roasted Shrimp Enchiladas with Cheesy Jalapeno Sauce

    Homemade Tortillas Recipe

    Cheese Enchiladas with Red Sauce

    This recipe for sweet and spicy peanut brittle has a wonderful hint of smoky chipotle.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    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

    Chipotle Butternut Squash Enchiladas

    Shelby Law Ruttan
    Butternut Squash Enchiladas are a veggie enchilada recipe packed with roasted squash and black beans seasoned with chipotle and baked in a casserole.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 1 hr
    Cook Time 30 mins
    Total Time 1 hr 30 mins
    Course Main Course
    Cuisine Mexican
    Servings 8
    Calories 392 kcal

    Equipment

    • 9 x 13 Baking dish
    • Large sheet pan
    • Wooden spatula
    • box grater

    As an Amazon Associate I earn from qualifying purchases.

    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.

    Nutrition

    Serving: 1gCalories: 392kcalCarbohydrates: 49gProtein: 16gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 1438mgPotassium: 418mgFiber: 7gSugar: 8gVitamin A: 4451IUVitamin C: 10mgCalcium: 316mgIron: 4mg
    Keyword Butternut Squash Enchiladas, Vegetarian Enchiladas Recipe, Veggie Enchilada Recipe
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Susan Hayunga

      October 10, 2019 at 9:05 am

      Am I missing something? Where did the tortillas come from?

      Reply
      • Shelby Law Ruttan

        December 21, 2019 at 11:43 am

        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

        Reply
    2. Carrie @Frugal Foodie Mama

      September 13, 2015 at 7:43 pm

      I have paired chipotle with pumpkin before, so I know that butternut squash would be good with it too! 🙂 These enchiladas look amazing!

      Reply
    3. Sandra

      September 11, 2015 at 11:32 pm

      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!

      Reply
    4. Carlsbad Cravings

      October 31, 2014 at 7:14 am

      I love Mexican and I love butternut squash - these look amazing! I love all the flavors, especially the chipotle!

      Reply
    5. From Valeries Kitchen

      October 31, 2014 at 1:13 am

      I think I could easily eat with you every night of the week! These look amazing, Shelby. Love Mexican and totally love butternut squash.

      Reply
    6. Rachael

      October 30, 2014 at 5:08 pm

      Oh no! I would die if my hubby did not like Mexican food. These look fantastic by the way.

      Reply
    7. Sheena @ Hot Eats and Cool Reads

      October 30, 2014 at 4:13 pm

      I love the ingredients in this recipe! So healthy and hearty! Thanks for sharing, Shelby!

      Reply
    8. Renee Paj

      October 30, 2014 at 1:37 pm

      I've got to give these a try! they sound so good!!

      Reply
    9. Life Tastes Good

      October 30, 2014 at 4:34 am

      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!).

      Reply
    10. Erica S (EricasRecipes.com)

      October 30, 2014 at 3:33 am

      These look so delicious and such a better alternative!

      Reply
    11. Sandra Shaffer

      October 30, 2014 at 12:56 am

      These enchiladas sound amazing! I love all the flavors in your recipe, especially chipotle!

      Reply
    12. Mary Ellen

      October 29, 2014 at 4:26 pm

      These look so good! LOVE this recipe....

      Reply
    13. Leslie

      October 29, 2014 at 3:49 pm

      I'm loving all the new found things to do with squash. This looks yummy! Thanks for sharing!

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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