Butternut Squash Enchiladas

Made with savory vegetables and black beans, this enchilada dish is just as flavorful as it is healthy. Dairy free, vegan, gluten free (optional) and totally plant based, this is a well balanced and guilt free dinner that is made quickly.

This dish came to be by accident — a happy accident! I made way too much butternut squash for a separate dish and had just bought some taco shells. Voila! 1 hour later, we decided that this needed to be shared with you all. This winter dish is super healthy, well balanced, and is delicious.

Butternut Squash is harvested in the fall which makes it such a great winter option for casseroles. Just one cup of butternut squash has more potassium than one banana and tons of fiber, calcium, iron, potassium, magnesium, Vitamins A, C, & E, and phosphorous. Paired with black beans, which are a phenomenal source of plant based protein — 7g in 1/2 cup — fiber and antioxidants, your nutritional bases are being covered. Backed up with onions and spinach, this dish is a nutritionist’s dream. Enjoy it!

Butternut Squash Enchilada

healthy, plant based/vegan enchiladas
Course dinner, dinner party, leftovers, lunch
Cuisine dairy free, flexitarian, gluten free, Mediterranean, Mexican, nutritarian, plant based, vegan, vegetarian, whole food plant based
Servings 5


  • 8 to 10 large, whole wheat tortilla shells gluten free if necessary
  • 2 cups butternut squash, cubed ideally frozen and precut
  • 2 cups spinach
  • 1 red onion, diced
  • 1 can black beans, drained
  • 12 oz enchilada sauce


  • Cook the butternut squash— if frozen, cook according to package instructions, if preparing a whole butternut squash, peel the squash with a vegetable peeler and chop into small cubes. Cook on 400 degrees for 30 minutes.
  • Preheat the oven to 375 degrees.
  • Next, dice the onions and sauté them in a large pan with olive oil on medium heat for 5 minutes. Once cooked, turn the heat to medium/low and mix in the cooked butternut squash and the can of drained black beans. Once combined, add the spinach and cook until wilted.
  • Prepare the tortilla shells either in the microwave or on the stove (per package instructions) and set aside.
  • Open the enchilada sauce and add 2/3 cup of the sauce into the vegetable mixture. Next, in a large casserole dish, pour a small amount of enchilada sauce on the bottom to create a thin layer.
  • Take a tortilla and scoop a few spoonfuls of the mixture into the middle. Fold the top and bottom down and roll it. Lay the folded part facedown in the casserole dish. Repeat.
  • Top the enchiladas with the remaining sauce. Optional: sprinkle cheese (vegan cheese, dairy free cheese, or regular cheese — though you don't need any) on top of the sauce. Bake for 25 minutes and serve immediately!
Keyword black bean enchilada, butternut squash enchilada, dairy free enchilada, dairy free mexican, healthy enchiladas, plant based enchilada, plant based mexican, vegan casserole, vegan enchilada, vegan mexican

Did you love this dish? Check out this Spaghetti Squash Lasagna with Tofu Ricotta here!

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