Butternut Squash and Black Bean 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


  1. Preheat the oven to 375F and spray a large rectangular baking dish with cooking spray.
  2. 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.

  3. 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.

  4. Bake, uncovered, 10 - 15 minutes, until bubbly.