Butternut Squash Black Bean Enchiladas

Looking for a meatless dinner idea that doesn’t leave you hungry? These vegetarian Butternut Squash and Black Bean Enchiladas are your answer for a delicious, filling weeknight dinner.

We’re no stranger to vegetarian cooking around here. These Easy Vegetarian Zucchini Meatballs are always a hit too.

Butternut Squash Black Bean Enchiladas...delicious vegetarian dinner idea full of flavor, even the meat eaters will love it

Why this Recipe Works

You don’t need meat to make satisfying, flavorful enchiladas. In this recipe, protein-rich black beans combine with roasted vegetables for a dinner that’s as hearty as it is delicious.

We use flour tortillas (instead of the traditional corn) for easier rolling. These enchiladas don’t fall apart when you serve them!

You’ll love the zesty green enchilada sauce, sweet butternut squash and melty cheese baked on top.

Best of all, these black bean enchiladas are easy to make and kid approved.

Ingredient Notes

Butternut squash. Peel and dice a whole squash. You can also buy your squash pre peeled and cubed for easy preparation.

Tortillas. Like I mentioned earlier, I like to use flour tortillas for homemade enchiladas because they tear less easily than corn. That said, you can totally swap them our for flour

Enchilada sauce. You can use a can of store bought green enchilada (chile) sauce OR make your own favorite homemade sauce.

Easy Instructions

STEP 1. Roast the vegetables

Combine cubed squash with olive oil, onion, garlic, salt and pepper in a bowl. Roast on a baking sheet in the oven for about 20 minutes.

STEP 2. Assemble the enchiladas

Toss the roasted vegetables with black beans and cumin. Pour some enchilada sauce on the bottom of a rimmed baking pan.

Fill each tortilla with filling and roll. Place rolled tortillas in a layer over the sauce. Add the remaining enchilada sauce on top.

Sprinkle with shredded cheese.

STEP 3. Bake

Cover the pan and bake for 30 minutes. Remove the cover and bake for another 10 minutes.

Serve hot!

Butternut Squash Black Bean Enchiladas...delicious vegetarian dinner idea full of flavor, even the meat eaters will love it

Tips and Tricks

  • Top enchiladas with fresh chopped lettuce and diced tomato. Or make some fresh Pico de Gallo to spoon on top before you dig in!
  • For a spicier enchilada, add a bit of seeded, chopped jalapeno to the filling or a sprinkle of crushed red pepper flakes.
  • Swap out the Jack cheese for sharp cheddar or your favorite Mexican cheese.
  • Buy cheese in blocks and shred it fresh just before adding to the recipe. Freshly shredded cheese melts (and tastes) so much better than store bought!
Butternut Squash Black Bean Enchiladas...delicious vegetarian dinner idea full of flavor, even the meat eaters will love it
What side dishes go well with enchiladas?

Butternut Squash Black Bean Enchiladas are practically begging to be served with this Cilantro Lime Rice on the side. Regular brown rice, Mexican or Spanish rice would be great sides too.

How can I make these vegan?

To make these enchiladas vegan, you can omit the cheese or replace it with a vegan shredded cheese. (I haven’t tested it with vegan cheese so can’t recommend a brand or vouch for the results.)

How can I make this gluten free?

For gluten free enchiladas, use corn tortillas. Just make sure they’re certified gluten free, as some brands of corn tortillas may contain small amounts of wheat. You should also make sure to use a gluten free enchilada sauce, if you’re aiming for a fully gluten free version!

What’s the best way to store homemade enchiladas?

I store leftovers right in the baking dish. Cover the pan with foil tightly and refrigerate. You can reheat enchiladas in the oven to re-melt the cheese, or transfer them to a plate to heat in the microwave.

These Butternut Squash Black Bean Enchiladas are so delicious, you’ll want to have “meatless Monday” every night of the week!

More Easy Dinner Recipes

Yield: Serves 8

Butternut Squash Black Bean Enchiladas

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

Looking for a meatless dinner idea that doesn't leave you hungry? These Butternut Squash and Black Bean Enchiladas are your answer for a delicious, filling weeknight dinner idea!


  • 4 cups butternut squash, peeled and diced
  • 2 Tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 cloves garlic, pressed
  • ½ medium onion, diced
  • 1 can (15oz) black beans, rinsed and drained
  • 2 cups green enchilada sauce, divided
  • 2 teaspoons cumin
  • 1 cup jack cheese, shredded
  • 8 flour tortillas


  1. In a large bowl, mix squash with olive oil, salt, pepper, garlic and onion. Pour onto a large baking sheet and roast in a 450 degree oven for about 20 minutes, turning halfway through.
  2. Return roasted veggies to a large bowl and combine with black beans and cumin.
  3. In a 13x9 baking dish, pour ¼ cup enchilada sauce in bottom of pan to keep tortillas from sticking. Fill each tortilla with squash mixture and place in baking dish. Repeat until all filling is used and tortillas are lined up in dish. Pour remaining sauce over top of tortillas and top with shredded cheese.
  4. Cover and bake in a 350 degree oven for 30 minutes. Remove foil and bake an additional 10 minutes to melt cheese.
  5. Serve and enjoy!


  • You can use corn tortillas if you choose, my family prefers flour
  • Swap out the green enchiladas sauce for red if preferred.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 344Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 837mgCarbohydrates: 48gFiber: 8gSugar: 5gProtein: 11g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"


Posted on April 4, 2014

Comments & Reviews

  1. These sound incredible! At first I was thinking these were sweet potato black bean enchiladas, which would be totally amazing as well. I’d love to try these sometime 🙂

  2. I just bought that exact pkg of squash from costco and was trying to decide what to do with it! So excited to make these!

  3. Veggies can really be just as good (or better!) than meat! This looks amazing!! I love butternut squash – such a great idea to put it in an enchilada!

  4. Bahahaha I also love meat. I really really do. But butternut squash is fab, and so are black beans! AND SO ARE THESE ENCHILADASSSS! Mmmmmm. Who know meatless could be so mouthwatering? 😉

  5. I’d be so into these, Aimee! I love roasted butternut squash, and it tastes so great with black beans! I’d love this for dinner tonight. 🙂

  6. I am definitely very intrigued by these enchiladas. The roasted caramelized butternut squash has my attention for sure!!!

  7. This sounds so good. I have never heard of the combo of black beans and squash. This is on my bucket list of things to try now.

  8. I love that they’re vegetarian and that even though you’re totally not a vegetarian, that you can totally get behind this. Awesome. Pinned!

    1. I can pretty much get behind anything that tastes great. Life is too short for crappy tasting food 🙂

  9. We gave up red meat for lent…I miss it! But I am loving all of the dishes I have been trying to make without it! This would be perfect for us!

  10. I’m always afraid I’ll be hungry after a meatless meal … although beans have converted me! The squash is a great addition!

    1. I totally agree. The black beans do help with fiber, and the squash is just so tasty being roasted! oh, and the cheese 🙂

  11. These enchiladas are serious works of art! The butternut squash addition is so brilliant!

    1. Thank you Chloe, they really added a natural sweetness, combined with the spicy enchilada sauce it was a perfect meal 🙂

  12. Yes please! I ADORE butternut squash, but I have never had it for breakfast. I cannot think of a better way to start the day! Pinned

Leave a Reply

Your email address will not be published. Required fields are marked *