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!
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For more delicious and diverse butternut squash dishes, be sure to try my butternut squash curry, Mediterranean stuffed butternut squash, butternut squash Wellington, and my baked butternut squash risotto.
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❤️ Why you’ll love it
Enchiladas are one of my favorites when it comes to Mexican cuisine. Not only are they filling, nutritious, and packed with an unforgettable flavor that makes my taste buds dance, but they are also quite versatile, with many different ways to fill and dress them. However, this easy butternut squash enchilada recipe is hands down one of my favorites!
Sweet, buttery butternut squash is the main star of this dish, alongside black beans and a savory enchilada sauce made with various herbs and spices. They are then wrapped in corn tortillas, baked to perfection, and topped with the ingredients of your choice.
All of the fresh ingredients required to make this dish are easy to find in your local grocery store, and you likely already have many of the herbs and spices in your kitchen pantry. All you need is a couple of basic kitchen utensils and 20 minutes of prep time!
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🧾 Key ingredients
Butternut squash – The butternut squash is the highlight of these vegan enchiladas and what gives it its sweet, buttery flavor. You will need to dice the squash into cubes before starting the recipe.
Black beans – The black beans are a must-have ingredient in enchiladas. Not only do they add texture, but they also give you your daily dose of protein!
Veggies – In addition to the squash, you will also need spinach leaves (fresh or frozen), a chopped tomato, and an onion chopped into wedges.
Enchilada sauce – This recipe is not complete without the savory sauce! For this homemade sauce, I use a variety of spices and herbs, including garlic (unpeeled), dried oregano, dried oregano, ground cumin, sweet smoked paprika powder, hot chili flakes, salt, and black pepper.
Tortillas – Small corn tortillas are best for enchiladas. They hold their shape better, and have a flavor that pairs wonderfully with the enchilada filling. However, you can also use flour tortillas or my homemade flourless grain-free tortillas.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
I recommend using a high-quality baking dish that will help the enchiladas retain their heat longer, making it great for serving. I usually use an 8-inch/20 cm dish for two servings.
👩🍳 Instructions
Making butternut squash enchiladas
STEP 1
Preheat the oven to 400 F / 220 C. Peel and dice the butternut squash into ½-inch/12mm cubes. Peel and slice the onion into wedges and dice the tomato.
STEP 2
Add the diced butternut squash, sliced onion wedges, and unpeeled garlic to a baking sheet and season them with salt and pepper. Then, drizzle them with olive oil, use your hands to toss them, and spread the oil evenly.
STEP 3
Place the baking sheet in the oven and roast for 30 minutes. Keep the oven on when it is done baking.
STEP 4
After the veggies finish baking, start making the enchilada sauce. Add the diced tomatoes, oregano, cumin, smoked paprika powder, chili flakes, one teaspoon of salt, and half of the baked onion wedges in a blender. Peel the garlic and add it to the blender, then blend the mixture of ingredients until it creates a smooth sauce.
STEP 5
Pour the enchilada sauce into a small saucepan and simmer over low-medium heat for 2-3 minutes.
STEP 6
Warm the tortillas in a non-stick frying pan (without oil). Add one tablespoon of the enchilada sauce and spread it evenly across the tortillas. Then place the roasted butternut squash, spinach leaves (thawed, if frozen), the remaining baked onion (cut into slices), and black beans in the middle of the tortillas.
STEP 7
Roll up the tortillas and place them seam-side up, leaving the ends open.
STEP 8
Evenly spread some enchilada sauce across the bottom of a casserole dish. Tightly add the tortilla roll-ups and pour the remaining sauce on top of each. Bake at 400 F / 220 C for 25 minutes.
💡 Expert tip
For enchiladas that do not get soggy once you add the enchilada sauce, fry the tortillas in hot oil for a couple of minutes before filling them. Doing so creates a barrier between the tortilla and the sauce, preventing the tortilla from soaking up too much.
🔄 Variations
Add an extra protein boost to your enchiladas by adding some of my vegan shredded chicken, vegan chorizo, or crispy tofu to the vegetables.
Customize your veggie mix with other seasonal veggies such as zucchini, bell pepper, or corn. You can also substitute the butternut squash with sweet potato for sweet potato enchiladas!
Looking for a breakfast option? Swap out the butternut squash for tofu scramble, vegan breakfast sausage, and veggies, as I do in my vegan breakfast enchiladas.
🥣 Serving ideas
These butternut squash enchiladas are delicious as they are right out of the oven. However, you can spruce up your dish even more with a sprinkle of vegan cheese and then top it with fresh cilantro, chopped avocado, sliced jalapeño, and fresh lime wedges. Complete the meal with a side of Mexican cilantro lime rice and beans or tortilla chips with fresh salsa or guacamole!
❄️ Storing tips
These enchiladas are so good it will be hard to believe you will have any leftovers! But if you do, here is the best way to store them:
In the refrigerator – Wrap leftover enchiladas in plastic wrap and place them in an airtight container in the fridge for up to five days.
In the freezer – Once cooled, tightly wrap the enchiladas in plastic wrap and then in aluminum foil and refrigerate them for 24 hours. Then, place them in a freezer-safe bag and transfer them to the freezer for 1-2 months. To freeze uncooked enchiladas, wrap the pan of assembled enchiladas in plastic wrap followed by aluminum foil, then freeze for up to two months.
Reheating – To reheat previously cooked enchiladas, preheat a baking dish, place them in the dish, cover it, and bake at 350°F for about 30 minutes or until heated all the way through. You can also reheat them in a non-stick skillet by cooking the stacked enchiladas for four minutes without a lid, then covering them and cooking for an additional four minutes. To reheat uncooked enchiladas, remove the plastic wrap from the pan and recover the pan loosely with the foil. Then, bake for approximately 30 minutes until heated all the way through.
🤔 FAQs
Peel the skin off the butternut squash using a vegetable peeler or a sharp knife. Cut the peeled squash in half and scoop out the seeds before dicing the squash flesh into cubes. Butternut squash skin can be tough and challenging to peel. It may be helpful to first pierce the skin with a fork a few times and microwave it for a couple of minutes to soften it.
I prefer peeled butternut squash for this recipe, but since you will be roasting it, peeling the skin first is a matter of preference. However, whether you peel it or not, you must still remove the seeds.
You can easily save time on this recipe by dicing the vegetables, making the sauce, and storing them in airtight containers in the refrigerator for up to two days in advance. You can also prepare the enchiladas entirely and freeze them up to two months in advance (see the Storing Tips section above for more details).
More vegan Mexican recipes
I love vegan Mexican recipes. If you do as well, here is some inspiration on what to cook next:
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Butternut Squash Enchiladas
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 (½ 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.
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