Roasted Butternut Squash and Black Bean Enchiladas


We’ve been trying to incorporate more vegetarian meals into our rotation and this one is definitely the new favorite for fall. I was a little skeptical of the combination at first… butternut squash and black beans?? But I promise it just inexplicably works. Because of Brian’s Crohn’s, I usually avoid most Mexican fare but the dairy is minimal and the cheese is optional; you’d hardly miss it they’re so good!


Roasted Butternut Squash and Black Bean Enchiladas, adapted from Vegetarian Times
Serves 4


2 1/2 cups 1/2-inch cubed butternut squash (12-ounces, or about 1 small-medium peeled, seeded squash)

1 tablespoon extra virgin olive oil

15 ounces cooked or canned black beans, drained and rinsed

1/3 cup chopped yellow onion

5-6 pieces diced jalapenos (*optional, add more if you like heat)

2 1/2 tablespoons chopped cilantro, plus more cilantro for garnish

12 ounces jarred or fresh salsa (*mild/medium, your preference)

1/4 cup plain Greek yogurt

1 1/2 cups shredded Mexican cheese blend

8 corn tortillas

1 large ripe avocado, peeled, pitted, and sliced

1 cup low fat sour cream (for serving)

1 lime, sliced into wedges (for serving)


Preheat oven to 400 degrees F. Place cubed butternut squash on large roasting pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat. Roast for 25 minutes or until tender. Reduce heat to 350 degrees F.

In a medium bowl, stir together roasted butternut squash, beans, chopped onion, and cilantro. In another medium bowl, stir together salsa and yogurt.

Pour a thin layer of the salsa sauce over the bottom of 10″ x 7″ casserole dish. To make the tortillas more pliable and easier to roll, lightly steam in a wet paper towel in the microwave for about 30 seconds. Place 1/3 cup of the squash and bean mixture into each tortilla. Top with 1 tablespoon of cheese and roll up. Place seam-side-down in the baking dish. Continue until all the squash mixture is used up. Pour the remaining salsa sauce over the top of enchiladas. Sprinkle with the remaining cheese. Bake at 350 degrees until cheese has melted and starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with cilantro and serve with lime wedges, sour cream and avocado.


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