Are you looking for the ultimate cozy and comforting meal to celebrate the delicious, vibrant flavors of fall? A hearty, cheesy, and deeply satisfying dish that is packed with wholesome, seasonal ingredients? This incredible, from-scratch-tasting Black Bean and Butternut Squash Enchiladas recipe is that perfect meal. Imagine tender, sweet, caramelized butternut squash and hearty black beans, all wrapped up in soft tortillas and baked in a rich, savory enchilada sauce with a glorious, gooey, melted cheese topping.
This isn’t just another enchilada recipe; it’s your definitive guide to the most delicious vegetarian comfort food you’ll make all season. We’ll show you the single most important secret to developing a deep, sweet flavor in your butternut squash, and how to assemble the perfect enchilada casserole. This is a show-stopping, crowd-pleasing, and make-ahead-friendly meal that is perfect for any night of the week.
Recipe Overview: The Ultimate Cozy Fall Dinner
What makes these Butternut Squash Enchiladas so spectacularly delicious is their incredible depth of flavor and their perfect combination of textures. The secret to a truly special filling is roasting the butternut squash first. This simple but crucial step concentrates the squash’s natural sweetness and gives it a beautiful, caramelized flavor that you can never get from just sautéing it. This is combined with hearty black beans and a savory, smoky spice blend. The tender, filled tortillas are then smothered in your favorite enchilada sauce and a generous blanket of melted cheddar cheese, and baked to bubbly, golden-brown perfection.
| Metric | Time / Level |
| Total Time | 1 hour |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential “Flavors of Fall” Ingredients
This iconic dish uses a handful of fresh, wholesome ingredients and pantry staples to create its signature comforting and savory flavor.
- The Roasted Butternut Squash (The Secret to Flavor!):
- Fresh Butternut Squash: This is the sweet and savory star of our dish. Roasting the squash cubes at a high heat is the key to a deep, sweet, and wonderfully caramelized flavor. Pre-cubed squash from the grocery store is a fantastic time-saver!
- The Spices: A classic, warm, and perfectly balanced Tex-Mex spice blend of earthy cumin and rich, smoked paprika gives the filling a wonderful, smoky depth that perfectly complements the sweet squash.
- The Hearty Filling:
- Canned Black Beans: A fantastic shortcut that adds a wonderful, creamy texture and a great boost of plant-based protein and fiber to the meal, making it truly satisfying.
- The Tortillas & Sauce:
- Tortillas: While the recipe calls for flour, classic corn tortillas will lend a more authentic, rustic corn flavor to the dish. The secret to rolling them without cracking is to warm them first!
- Enchilada Sauce: Using a can of your favorite red enchilada sauce is a fantastic and convenient shortcut that provides a deep, savory, and complex flavor base with zero extra effort.
- The Cheese: A classic, crowd-pleasing shredded sharp cheddar cheese is the perfect choice. It has a wonderful, tangy flavor that complements the sauce, and it melts beautifully into a gooey, irresistible topping.
Step-by-Step to the Best Butternut Squash Enchiladas
This delicious, one-dish meal is incredibly simple to prepare.
Step 1: Roast the Butternut Squash
Step 1: First, preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
Step 2: On the baking sheet, toss your 1 peeled and cubed small butternut squash with about a tablespoon of olive oil, the 1 teaspoon of cumin, the 1 teaspoon of smoked paprika, and a generous pinch of salt and pepper.
Step 3: Spread the seasoned squash in a single, even layer and roast for 20 to 25 minutes, until the squash is completely fork-tender and has beautiful, caramelized, golden-brown edges. Once it’s done, set it aside and reduce the oven temperature to 375°F (190°C).
Part 2: Make the Savory Filling and Assemble
Step 1: In a large skillet, sauté the 1 chopped small onion and the 2 minced cloves of garlic in a little olive oil until they are softened and fragrant.
Step 2: Add your roasted butternut squash and the 1 can of rinsed and drained black beans to the skillet. Stir everything together and cook for an additional 2 to 3 minutes.
Step 3: Now, it’s time to assemble! Spread a thin layer of your enchilada sauce in the bottom of a 9×13-inch baking dish.
Pro Tip: This is a key step that prevents the enchiladas from sticking to the bottom of the pan and ensures the bottom tortillas are saucy and flavorful.
Step 4: Warm your 8 tortillas to make them soft and pliable. Fill each tortilla with the butternut squash and black bean mixture, then roll it up tightly and place it, with the seam side down, in your prepared baking dish.
Step 5: Pour the remaining enchilada sauce over the top of the enchiladas.
Step 6: Sprinkle the 1 1/2 cups of shredded cheddar cheese evenly over the top.
Part 3: Bake to Bubbly, Cheesy Perfection
Bake the enchiladas, uncovered, for 20 to 25 minutes, until the cheese is completely melted and bubbly and the sauce is hot all the way through.
Garnish the finished dish with some fresh, chopped cilantro and serve immediately.
Cheesy Butternut Squash Enchiladas (Easy Recipe!)
A hearty and flavorful vegetarian recipe for black bean and butternut squash enchiladas, perfect for a fall meal. The dish features a savory filling made by sautéing cubed butternut squash with onions, garlic, cumin, and smoked paprika until the squash is tender. Black beans are then stirred into the mixture. This flavorful filling is rolled into flour tortillas, which are then placed in a baking dish, smothered in enchilada sauce, topped with shredded cheddar cheese, and baked until hot and bubbly.
Ingredients
- 1 small butternut squash, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 8 flour tortillas
- 2 cups enchilada sauce
- 1 1/2 cups shredded cheddar cheese
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet, sauté the chopped onion and minced garlic over medium heat until softened.
- Add the cubed butternut squash, cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, until the squash is tender.
- Stir in the drained and rinsed black beans and cook for an additional 2-3 minutes.
- Warm the tortillas briefly to make them pliable. Fill each tortilla with a portion of the butternut squash and black bean mixture, then roll it up tightly.
- Place the rolled tortillas seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the top of the tortillas.
- Sprinkle the shredded cheddar cheese over the sauce.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot.
Notes
- This is a great ‘Meatless Monday’ or vegetarian main course option that is packed with fiber and flavor.
- Warming the tortillas before rolling them helps to prevent them from cracking.
- Ensure the butternut squash is cut into small, even cubes so that it cooks through quickly and evenly in the skillet.
The Ultimate Toppings Bar
A delicious casserole like this is a fantastic canvas for all sorts of classic toppings! Set out a variety of small bowls so everyone can customize their own perfect serving.
- Creamy & Cooling: A large dollop of sour cream or plain Greek yogurt, fresh, diced avocado or a simple guacamole.
- Fresh & Zesty: A sprinkle of extra fresh, chopped cilantro or sliced green onions, some diced tomatoes, and a squeeze of fresh lime juice.
- Salty & Tangy: A crumble of cotija cheese and some bright, tangy pickled red onions.
Storage and Make-Ahead Tips
Enchiladas are the ultimate make-ahead meal for a stress-free and festive dinner.
- Make-Ahead: You can fully assemble the entire, unbaked casserole up to 2 days in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 10-15 minutes to the total baking time since it will be starting from cold.
- Storage: Store any leftover enchiladas, well-covered, in the refrigerator for up to 4 days.
- Freezing: This casserole freezes beautifully! You can freeze it either before or after baking. Let it cool completely, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months.
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Creative Recipe Variations
- Add a Savory Protein: For a hearty, non-vegetarian version, you can add about 1 to 1 1/2 cups of your favorite cooked protein, such as shredded rotisserie chicken or some crumbled, cooked chorizo, to the filling.
- Make it Vegan: For a fantastic and easy vegan version, you can simply substitute the cheddar cheese with your favorite brand of dairy-free, shredded cheddar substitute. Be sure to also check that your tortillas and enchilada sauce are certified vegan.
- Add a Hearty Grain: For an even more substantial filling, you can stir about 1 cup of your favorite cooked grain, like a nutty quinoa or a classic brown rice, into the butternut squash and bean mixture.
Enjoy The Ultimate Cozy Fall Dinner!
You’ve just created a truly special dish that is a perfect harmony of wholesome, seasonal ingredients and delicious, satisfying flavors. These classic Black Bean and Butternut Squash Enchiladas are a testament to the power of a simple, from-scratch meal to bring the whole family together. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite for all the cozy days of the year.
We hope you enjoy every last, perfect, cheesy, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to the most flavorful butternut squash filling?
The secret is to roast the butternut squash before you add it to the filling. By roasting the squash at a high heat, you are deeply caramelizing its natural sugars, which is the key that creates an incredibly intense, sweet, and slightly smoky flavor that you can never achieve by just boiling or sautéing it.
Q2: What is the secret to rolling corn tortillas without them cracking and falling apart?
The key is to warm them and make them pliable before you try to roll them. The easiest method is to wrap a stack of them in a damp paper towel and microwave them for 30-60 seconds. Another classic method is to quickly fry each tortilla for about 10 seconds per side in a little bit of hot oil in a skillet.
Q3: Can I make this enchilada casserole ahead of time for a party?
Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 2 days. When your party starts, you can simply pop it in the oven to bake (you may need to add 10-15 minutes to the baking time, as it will be starting from cold).
Q4: Can I freeze this casserole?
Yes, this is a fantastic freezer meal! You can freeze it either baked or unbaked. Let the casserole cool completely, then wrap the dish very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Let it thaw overnight in the refrigerator and then bake (or reheat) it.
Q5: What is the best way to peel and cut a butternut squash?
The safest way is to first create a stable base. Use a large, sharp chef’s knife to carefully trim off a thin slice from the bottom and the top stem end of the squash. Then, you can use a sturdy vegetable peeler to peel the tough outer skin. Once it is peeled, you can stand the squash up on one of the flat ends and confidently use your sharp knife to cut it in half, from top to bottom, and then scoop out the seeds before you cube it.