These Vegetarian Black Bean Enchiladas are the perfect balance of comfort food and wholesome nutrition.
The tender roasted butternut squash brings a naturally sweet, velvety texture, while hearty black beans provide a generous dose of plant-based protein and fiber, keeping you full and satisfied.
Cozy Vegetarian Black Bean Enchiladas
Equipment
- 1 Nordic Ware Half Sheet Pan
- 1 Lodge Cast Iron Skillet
- 1 Pyrex 3-Quart Glass Baking Dish
- 1 OXO Good Grips Box Grater
- 1 Chef’n FreshForce Citrus Juicer
Ingredients
For the Filling:
- 2 teaspoons extra-virgin olive oil
- 2 cups butternut squash cubed
- ⅓ cup scallions chopped
- 1 cup black beans cooked, drained, and rinsed
- Sea salt to taste
- Freshly ground black pepper to taste
For the Sauce:
- 2 teaspoons extra-virgin olive oil
- 14 ounces tomato sauce 1 can
- 1 garlic clove minced
- 3 tablespoons adobo sauce from canned chipotles in adobo
- Sea salt to taste
- Freshly ground black pepper to taste
For Assembly:
- 6 –8 corn tortillas or homemade
- 2 cups white cheddar cheese grated
- 1 jalapeño sliced
For Serving:
- Fresh cilantro for garnish
- Avocado slices
- Lime wedges
Instructions
- Preheat and Prepare the Oven Environment: Begin by setting your oven to 400°F (200°C) so it’s fully heated and ready when your vegetables go in. Line a sturdy half sheet pan with parchment paper to prevent sticking and make cleanup effortless. This also ensures your butternut squash roasts evenly without absorbing too much oil.
- Roast the Butternut Squash to Sweet Perfection: Place the cubed butternut squash onto the prepared baking sheet in a single, even layer. Drizzle the extra-virgin olive oil over the cubes, then sprinkle with a generous pinch of sea salt and freshly ground black pepper. Using your hands or a spatula, toss the cubes to coat them evenly with oil and seasonings.Spread them out again so each piece has space to roast rather than steam.
- Transfer the sheet pan to the preheated oven and roast for 25 minutes, flipping the cubes halfway through. You’re looking for squash that is golden on the edges, tender when pierced with a fork, and slightly caramelized for maximum flavor.
- Prepare the Flavorful Chipotle-Tomato Sauce: While the squash roasts, set a cast iron skillet or medium saucepan over medium heat. Add the olive oil and allow it to warm for about 30 seconds. Stir in the minced garlic, letting it sizzle gently for 30–45 seconds until fragrant but not browned.
- Pour in the tomato sauce, followed by the smoky adobo sauce from canned chipotles. Stir to combine, and season lightly with salt and pepper. Let the sauce simmer uncovered for 5 minutes, stirring often to meld the flavors. Reduce the heat to low to keep it warm until needed.
- Combine the Filling Ingredients: Once the butternut squash is roasted to perfection, transfer it to a large mixing bowl. Add the chopped scallions for freshness and the cooked, drained black beans for protein and heartiness. Gently toss until all ingredients are evenly distributed, taking care not to mash the squash completely—chunks add texture to the enchiladas.
- Prepare the Baking Dish for Assembly: Lightly grease a 3-quart glass baking dish or coat the bottom with a thin layer (about 2 tablespoons) of your warm chipotle-tomato sauce. This creates a base layer of flavor and ensures your tortillas won’t stick while baking.
- Assemble the Enchiladas with Care: Lay a tortilla flat on a clean surface. Spoon about ½ cup of the butternut squash and black bean mixture down the center.Add a tablespoon of the chipotle-tomato sauce over the filling, then sprinkle with a small handful of shredded white cheddar cheese.
- Roll the tortilla snugly from one side to the other, tucking the filling in as you go. Place the rolled tortilla seam side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling until your dish is lined with enchiladas.
- Top Generously and Bake: Once all enchiladas are in the dish, pour the remaining chipotle-tomato sauce evenly over the top. Use a spatula to spread it so every tortilla is coated. Sprinkle the rest of the shredded cheese over the top, and scatter the fresh jalapeño slices for a pop of color and heat.
- Cover the dish tightly with aluminum foil to help the cheese melt without over-browning. Bake for 20 minutes, then carefully remove the foil and return the dish to the oven for an additional 5 minutes, or until the cheese is fully melted, bubbling, and golden in spots.
- Garnish and Serve: Remove the enchiladas from the oven and let them rest for about 5 minutes before serving—this allows the filling to settle and makes them easier to plate. Garnish with fresh cilantro leaves for brightness, arrange creamy avocado slices on the side, and serve with lime wedges for a zesty finish.
Notes
- Roasting the squash enhances its sweetness and brings out a nutty depth of flavor.
- Use freshly grated cheese for better melting and richer taste compared to pre-shredded varieties.
- Corn tortillas work best for authentic texture, but flour tortillas can be used for a softer bite.
- The sauce’s spice level can be adjusted by increasing or reducing the adobo sauce.
- For a vegan twist, replace cheese with dairy-free shredded cheese or creamy avocado slices.
- Fresh lime juice added at the end brightens the flavors and balances the richness.
- Make ahead by assembling enchiladas a day early and baking just before serving.
The homemade smoky chipotle-tomato sauce adds depth and gentle heat without overwhelming the dish, making it a crowd-pleaser for spice lovers and mild palates alike.
This recipe is an excellent option for everyday cooking—simple to prepare, yet packed with flavor and nourishing ingredients.
It’s naturally low in saturated fat, rich in antioxidants, and offers healthy fats from olive oil and avocado.
Plus, it’s flexible: make it ahead for meal prep, serve it fresh for weeknight dinners, or adapt it to a vegan version with ease.
With minimal hands-on time and ingredients that store well, these enchiladas are both satisfying and practical for busy lifestyles.
Must-Have Tools for Perfect Results
Nordic Ware Half Sheet Pan
Perfect for roasting butternut squash evenly to achieve caramelized edges. A must-have for roasting vegetables, baking cookies, or prepping sheet pan meals.
Lodge Cast Iron Skillet
Ideal for simmering the chipotle-tomato sauce, maintaining consistent heat for even cooking. Excellent for sautéing, searing, or baking straight in the oven.
Pyrex 3-Quart Glass Baking Dish
Essential for assembling and baking enchiladas without sticking. Its durability makes it perfect for casseroles, lasagnas, and gratins.
OXO Good Grips Box Grater
Effortlessly shreds cheese for even melting. Also works beautifully for grating vegetables, zesting citrus, or prepping chocolate shavings.
Chef’n FreshForce Citrus Juicer
Extracts maximum juice from limes for serving. Great for fresh lemon or orange juice to brighten salads, marinades, and drinks.
Chef’s Secrets for Better Flavor
The magic of this recipe lies in balancing sweetness, smokiness, and creaminess.
Roasting the butternut squash is key—it caramelizes the edges and gives a natural sweetness that pairs beautifully with smoky adobo sauce.
For the sauce, allow it to simmer long enough for the flavors to deepen; rushing this step may leave it tasting flat.
When assembling, don’t overfill the tortillas, as this makes rolling tricky and can cause them to break during baking.
Lastly, garnish with fresh herbs like cilantro at the very end—adding them before baking dulls their vibrant aroma.
Serving Suggestions and Pairing Ideas
These enchiladas are filling enough to stand alone, but pairing them with complementary sides makes for a feast.
A crisp green salad with citrus vinaigrette helps balance the dish’s richness. Mexican rice or quinoa pilaf adds extra texture and heartiness.
For a fun touch, serve alongside roasted corn on the cob dusted with chili-lime seasoning.
Drinks like sparkling lime agua fresca or a light lager complete the meal, while a simple fruit salad offers a refreshing finish.
Storage Tips for Freshness
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and warm in a 350°F oven for 15–20 minutes, or microwave individual portions for 2–3 minutes until heated through.
If you plan to freeze, assemble the enchiladas without baking, wrap tightly in foil, and freeze for up to 2 months.
Thaw overnight in the refrigerator before baking. Freezing after baking is possible, but textures are best when frozen before cooking.
Frequently Asked Questions
1. Can I use canned butternut squash instead of fresh?
Yes, but fresh squash provides better flavor and texture. If using canned, drain well and skip roasting—just heat it gently with the beans and scallions.
2. How can I make this recipe gluten-free?
Simply use certified gluten-free corn tortillas and double-check that your adobo sauce and tomato sauce have no added gluten-containing ingredients.
3. What can I use instead of black beans?
Pinto beans, kidney beans, or even chickpeas work well. Each variety brings a slightly different flavor and texture.
4. Can I prepare the sauce in advance?
Absolutely. The sauce can be made up to 3 days ahead and stored in the fridge. Reheat gently before assembling the enchiladas.
5. Is there a way to make it less spicy?
Yes—reduce the adobo sauce to 1 tablespoon and add a splash of vegetable broth to mellow the flavor. You can also skip the jalapeño topping.
