Go Back
A casserole pan with rolled tortillas covered in red sauce and topped with diced roasted butternut squash, chili pepper slices, cilantro leaves, lime slices, sour cream and grated cheese.
Print

Butternut Squash Enchiladas

These butternut squash enchiladas are a veggie-packed version of the traditional Mexican dish. Filled with sweet roasted butternut squash and black beans and then smothered in a flavorful homemade enchiladas sauce, it is a warm and comforting dish guaranteed to be a hit during your next Mexican-themed dinner night!
Course Breakfast
Cuisine Dairy-free, Egg-free, Gluten-free, Mexican, Soy-free, Tex-Mex, Vegan, Vegetarian
Keyword butternut squash enchiladas, vegan enchiladas
Prep Time 10 minutes
Cook Time 10 minutes
Baking time 55 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 517kcal
Author Nandor Barta

Equipment

  • Non-stick frying pan (10.5 inch / 26 cm)
  • Oven-safe glass baking dish (8-inch / 20 cm)

Ingredients

  • 21 oz Butternut squash
  • 2 Onion
  • 4 cloves Garlic
  • 2 Tbsp Olive oil
  • 28 oz Chopped tomatoes
  • 2 tsp Oregano dried
  • 1 tsp Cumin ground
  • 1 tsp Sweet smoked paprika powder
  • ¼ tsp Hot chili flakes
  • 1 tsp Salt
  • ⅛ tsp Black pepper
  • 9 oz Black beans
  • 4.5 oz Spinach leaves
  • 8-10 Small tortillas
  • Fresh cilantro

Instructions

  • Preheat the oven to 400 F / 220 C.
  • Add diced butternut squash (1/2 inch, 12 mm), onion
  • wedges, and unpeeled garlic to a baking sheet. Season with salt and black pepper. Drizzle them with olive oil. Use a spatula or your hands to spread the oil evenly. Bake for 30 minutes, but do not turn off the oven at the end.
  • To make the enchilada sauce add diced tomatoes, oregano, cumin, smoked paprika powder, chili flakes, 1 tsp salt, baked and peeled garlic, and half of the baked onion wedges to a blender and blend until smooth.
  • Pour the blended sauce into a small saucepan and simmer for 2-3 minutes over low-medium heat.
  • Warm up the tortillas in a non-stick oil-free frying pan. Add 1 Tbsp enchilada sauce and spread it evenly. Add roasted butter squash, thawed spinach leaves, the remaining baked onion wedges (sliced now), and the black beans in the middle of the tortilla. Roll it up, leaving the ends open.
  • Take a casserole dish and spread some enchilada sauce evenly at the bottom. Add all tortilla roll-ups tightly and pour the remaining enchilada sauce on top.
  • Bake it at 400 F / 220 C for 25 minutes.

Notes

To avoid soggy enchiladas, fry the empty tortillas in hot oil before filling and rolling. It creates a barrier, and the tortillas will not soak up too much of the sauce.