My experience with enchiladas has not always been a love story. Often times when dining out and ordering enchiladas at restaurants, I was accustomed to receiving a plate piled high with cheese and sauce. (Cue instant stomach ache!)
It wasn’t until I started making them at home that I realized they could actually be super satisfying and healthy too.
Since then, this recipe is one of my families absolute favorites. I especially love it because it comes together so quickly, while helping me use up whatever leftover ingredients we have on hand. Black beans, quinoa, rotisserie chicken, tofu, the possibilities are truly endless.
I highly recommend using a good quality enchilada sauce when making these. My favorite is this one that can be found on Amazon, or at your local Whole Foods.
If you are needing something new to add into your dinner rotation, look no further. I just know that you and your family will love these Butternut Squash and Black Enchiladas!
Butternut Squash & Black Bean Enchiladas
- Oven Friendly Casserole Dish
- Food Processor
- 10-12 Corn Tortillas
- 2 cups Pre-Roasted Butternut Squash * (you can sub canned or frozen, but won't be quite as flavorful)
- 15 oz Enchilada Sauce (I used @sietefoods)
- 1 can Black Beans (drained and rinsed)
- 1/2-1 cup dairy free cheese (or sub regular)
- cilantro & avocado for garnish
- optional add ins: shredded rotisserie chicken green chillies, or jalepeno.
- Preheat the oven to 375°.
- In a food processor, blend your butternut squash + enchilada sauce until smooth.
- Spread a small amount of sauce mixture in a baking dish (I used a 8×8).
- Take 1 tortilla and evenly spread a good amount of the sauce mixture (don't be shy) on one side of the tortilla. Add some black beans and cheese, and any other optional add ins. Roll ingredients in the tortillas as tight as possible and place in your dish.
- Repeat this process until you have used all your ingredients and your baking dish is full. Tortilla roll ups should be tightly tucked in all next to each other.
- Pour the remaining sauce mixture over the top along with a good sprinkle of your cheese.
- Bake for 25-30 mins (uncovered).
- Top with avocado and cilantro. Serve with some crunchy romaine, chopped tomatoes and a little vegan sour cream or ranch.
I haven’t tried this yet, but I can’t wait to. My husband and I are huge Mexican food lovers and we always are down to try a new enchilada recipe!