Butternut Squash & Black Bean Enchiladas

For these seasonal enchiladas you can use either fresh butternut squash from your local farmers market or save time with pre-chopped squash from your grocery store’s produce section. Either way, you’ll have a great fall recipe: a little spicy, a little cheesy and lots of flavor. Round out the meal with a small side of rice and some fresh salsa. This recipe comes to us from Kelly of The Quotable Kitchen.

Serves 5

  • 2 teaspoons olive oil
  • 1/2 cup,  chopped onion
  • 4 cloves, minced garlic
  • 2 teaspoons taco Seasoning
  • 1 chopped red bell pepper
  • 1 can black beans (15.5 oz)
  • 3 cups butternut squash, cooked and chopped into small pieces
  • 10 medium flour tortillas
  • 2 – 10 oz cans enchilada sauce
  • 8 oz, shredded cheddar cheese
  • Cilantro – for topping


Preheat oven to 350°.

Saute the onion and garlic in olive oil in a medium-sized pan over medium-high heat until onions are soft.

Add in the taco seasoning, red bell pepper and black beans and saute for five minutes. Set aside.

Pour one can of enchilada sauce in an oven-safe pan.

To assemble the enchiladas: spoon 2 heaping tablespoons of the black bean mixture onto one tortilla. Top with 2 tablespoons chopped butternut squash and one tablespoon cheese. Roll up tightly and place in pan over the enchilada sauce. Repeat with remaining tortillas using any leftover butternut squash as a topping.

Pour remaining can of enchilada sauce over the rolled enchiladas.

Top with additional cheese and butternut squash (optional).

Bake in preheated oven for twenty minutes until cheese is melted and enchilada sauce is hot.

Garnish with fresh cilantro (optional) and serve over rice or with a small side salad to round out the meal.

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Nutrition Information

Butternut Squash & Black Bean Enchiladas

Servings per Recipe: 5

Amount per Serving

Calories:  440

Calories from Fat:  135

Total Fat:  15g

Saturated Fat:  7g

Cholesterol:  30mg

Sodium:  1397mg

Carbohydrates:  58g

Dietary Fiber:  9g

Protein:  16g

Sugars:  8g

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