Description
These Vegetarian Black Bean Enchiladas are a flavorful and satisfying meal featuring roasted butternut squash, black beans, and a blend of spices wrapped in corn or flour tortillas. Baked with enchilada sauce and melted cheese, they make a perfect dish for a cozy dinner packed with wholesome ingredients and vibrant Mexican-inspired flavors.
Ingredients
For the Filling
- 3 tablespoons olive oil, divided
- 2 cups butternut squash, diced
- 1 small red onion, peeled and diced
- 2 small bell peppers, seeds and stems removed, diced
- Salt and pepper to taste
- 3 cloves garlic, finely minced
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon dried oregano
- 1 ½ teaspoons ground chili powder
- 1 cup fresh or frozen corn
- 1 can (15 ounces) black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro
- 1 ½ cups red enchilada sauce, divided (homemade or storebought)
- 1 tablespoon freshly squeezed lime juice
- 8-10 (8 inch) corn or flour tortillas
- 2 cups grated cheese, divided (pepper jack, Mexican blend, mozzarella)
For Topping (Optional)
- Chopped cilantro
- Sliced avocado
- Sliced jalapeños
- Chopped red onion
- Sour cream
- Salsa
- Pico de gallo
- Guacamole
Instructions
- Roast the Butternut Squash: Preheat oven to 425°F and line a baking sheet with parchment paper. Toss diced butternut squash with 1 tablespoon olive oil and salt, arranging in a single layer on the baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until tender and caramelized. Remove from oven and reduce oven temperature to 350°F.
- Sauté Vegetables: In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Add diced red onion and bell peppers and sauté for 4-6 minutes until onions are translucent and tender.
- Add Garlic and Spices: Stir in the minced garlic, paprika, cumin, oregano, and chili powder, cooking for 1-2 minutes until fragrant.
- Combine Filling Ingredients: Add corn, black beans, chopped cilantro, half a cup of enchilada sauce, and lime juice to the skillet. Gently fold in the roasted butternut squash and cook briefly to combine flavors. Remove from heat.
- Prepare Baking Dish: Grease a 9×13 inch baking dish and spread ½ cup of enchilada sauce evenly on the bottom.
- Assemble Enchiladas: Spoon about ½ cup of the filling and 2 tablespoons of grated cheese onto each tortilla and roll tightly. Place each enchilada seam side down in the prepared baking dish. Repeat with remaining filling and tortillas (makes 8-10 enchiladas).
- Add Sauce and Cheese: Pour the remaining ½ cup enchilada sauce over the rolled enchiladas and sprinkle the remaining cheese evenly over the top.
- Bake: Bake uncovered for 15-18 minutes in the preheated 350°F oven until the cheese is melted and bubbly.
- Serve: Remove from oven and serve immediately with optional toppings such as sliced avocado, chopped cilantro, sliced jalapeños, chopped red onion, sour cream, salsa, pico de gallo, or guacamole.
Notes
- You can use either corn or flour tortillas based on preference, but corn is more traditional.
- If you prefer a spicier enchilada, add extra chili powder or jalapeños to the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- For a vegan version, substitute cheese with a plant-based alternative and use vegan enchilada sauce.
- Roasting the butternut squash enhances its natural sweetness, balancing the savory spices perfectly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
