Get ready to turn on the oven, with fall here, supper just got a whole lot hotter! Black bean butternut squash enchiladas is the perfect dish to chase away chilly evenings. It’s also a vegetarian friendly, healthier option of your go to favorite at the local Mexican restaurant.
Butternut and acorn squash are two of my favorite winter squash varieties and while you can eat the skin of an acorn squash, you need to peel it from butternut. Start with a smaller butternut squash, about 1.5lbs in weight. Slice off both ends, then cut where the bulb end meets the straight end of the squash. Use a vegetable peeler or sharp pairing knife to remove the skin. I’m not going to lie, I ignore the bulb end of the squash and just use the straight part. It’s easier to work with when it comes to cutting down into small pieces. I don’t let the bulb end go to waste, I simply cut it in half, remove the seeds for my chickens, then bake it with a little butter and brown sugar.
Once you have the squash peeled, cut into 1 inch cubes. It doesn’t have to be perfect, you just want them small so that they’ll cook quickly and combine well with the black beans. Toss the squash with a tablespoon of oil, give them a sprinkle of salt and pepper and pop them into a preheated oven for about 30 minutes. They’ll be slightly browned and a for should slide in with little effort.
While the squash is cooking, heat the remaining teaspoon of oil in a large skillet over medium heat. Add in the onion and garlic and cook until soft and translucent. Stir in your spices and then the drained and rinsed black beans. Give them a taste and add salt if needed. When the squash is done, add it to the pan with the black beans and stir everything together until the squash is even distributed.
Spread one cup of your favorite enchilada sauce in the bottom of a 13×9 baking dish. Divide the black bean butternut squash enchiladas filling among 8 flour tortillas and then roll them up. You don’t need any fancy rolling here, just a simple roll, placing the enchilada seem side down in the baking dish. Spread the remaining cup of sauce over the enchiladas and place back into the oven to cook for 30 minutes.
Remove from the oven and sprinkle with cheddar or pepper jack cheese and place back into the oven for about 5 minutes or until the cheese has melted. Serve your black bean butternut squash enchiladas with sour cream and diced avocado.
As always I would love to know your thoughts. Leave a comment below or if you make Black Bean Butternut Squash Enchiladas take a picture and post it to Instagram! Make sure to tag me @MosesFamilyTable
- 1 tbs oil, plus 1 tsp (veg, canola, coconut)
- 4 cups diced and peeled butternut squash (about 1.5lb pounds)
- 1 can black beans, drained and rinsed
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 cups favorite enchilada sauce
- 1 c shredded cheddar or pepper jack cheese
- 8 flour tortillas
- salt and pepper
- Preheat the oven to 350.
- Toss the diced butternut squash with 1 tbs oil and sprinkle with salt and pepper.
- Place onto a large baking sheet and into the preheated oven for 30 minutes or until just tender.
- Meanwhile, in a large skillet, heat the remaining 1 tsp oil and cook the onion and garlic until tender and translucent. About 3 to 5 minutes.
- Add in the cumin, chili powder and black beans, stirring to combine.
- Remove from the heat and when the squash is cooked, stir into the black bean mixture.
- In a 13x9 baking dish, add 1 cup of the enchilada sauce to cover the bottom.
- Divide the black bean mixture between the 8 tortillas and roll up, placing them in a row in the baking dish.
- Cover the enchiladas with the remaining cup of sauce and place back into the oven for 30 minutes.
- Top with the cheddar cheese and return to the oven till melted, about 5 more minutes.
- Top with diced avocado and sour cream