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Cozy Vegetarian Black Bean Enchiladas

Kathleen R. Coffey
Cozy, wholesome, and packed with bold flavor, these Vegetarian Black Bean Enchiladas feature sweet roasted butternut squash, protein-rich black beans, and a smoky chipotle-tomato sauce, all wrapped in soft tortillas and topped with bubbling cheese.
Serve with fresh avocado, cilantro, and lime for the ultimate nourishing comfort meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine Mexican-Inspired
Servings 3

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.