Butternut Squash and Black Bean Enchiladas – easy and delicious meatless meal! A little bit spicy, a little bit sweet. The whole family will love this recipe!
Butternut squash in July.
I couldn’t wait any longer. Plus, I kinda feel like butternut squash has become more acceptable all year. I buy spiralized butternut squash every week of my life. So yeah, we’re going with squash in July.
Plus, Texas has been so miserably hot this summer that I’m actually ready for fall.
I’m never ready for summer to end so you know it’s bad.
Butternut Squash and Black Bean Enchiladas
This is a really, really old blog post (like, 2011) that has been needing a makeover since the day I published it.
It’s one of my favorite recipes on the blog but the photos were so bad and they were horizontal and it was just terrible. But I wasn’t sure if my kids would eat it and I can’t eat an entire pan of butternut squash and black bean enchiladas by myself.
I mean, I probably could but I probably shouldn’t.
But my oldest – I think I’ve mentioned this – won’t eat meat these days (and don’t say, “Oh, he’s a vegetarian?” because no, he’ll happily eat a chicken nugget or a hot dog but won’t go near ground turkey. can you feel my eyeroll in that sentence?) so I’ve been trying to do more meals with beans.
So it’s mashed butternut squash (I cube, boil, and then mash with my stand mixer) mixed with cream cheese, chili powder and cumin, enchilada sauce, cheese, and the black beans. That’s rolled into corn tortillas and then you put more enchilada sauce and cheese on top. And bake until bubbly.
It’s actually a really quick meal to put together, especially if you go ahead and prep the butternut squash in advance.
We had no leftovers. My kids won’t eat squash in it’s original form but I’ve found mixing it into things always goes over well. It adds just a hint of sweetness which works really well in something a little bit spicy, like these enchiladas.
- 3 cups cooked unseasoned, mashed or pureed butternut squash
- 8 ounces cream cheese softened
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 tsp onion powder
- 2 cloves garlic minced
- 1 small jalapeno seeded and minced
- 1 15- ounce can black beans rinsed and drained
- 12 corn tortillas
- 2 cups shredded Mexican-blend cheese divided
- 1 1/2 cups enchilada sauce
Preheat the oven to 375F and spray a large rectangular baking dish with cooking spray.
In a large mixing bowl, combine the butternut squash and cream cheese until well-mixed. Stir in spices, garlic, jalapenos and black beans. Add in half a cup of the enchilada sauce and 1 cup of the cheese.
Place a generous amount of filling in each tortilla and roll tightly (warm the tortillas to make rolling easier if you need to). Place in baking dish and pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese.
Bake, uncovered, 10 - 15 minutes, until bubbly.
Things you may need for this recipe:
Want more butternut squash recipes?