• Prep Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 6

Black Bean and Butternut Squash Enchilada

  • Recipe Submitted by on

 Ingredients List

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1 jalapeño, diced (with seeds and ribs removed)
  • 3 cups butternut squash, peeled and diced
  • 1 1/4 cup salsa
  • 1/4 cup chopped cilantro + plus more for serving
  • 1/2 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • salt and pepper, to taste
  • 1/4 cup water
  • 1 (15 oz can) black beans, drained and rinsed
  • 1 1/2 cups red enchilada sauce
  • 6 tortillas, cut into 1inch thick strips
  • 1 1/2 cups monterey Jack or cheddar cheese
  • 3 scallions, chopped
  • sour cream, to serve


Heat the olive oil over medium high heat in a large skillet. Add the onions jalapeños and cooke for 4-5 minutes until the onions become translucent, add the garlic and continue to cook for an additional 1 -2 minutes. Add the cubed butternut squash, salsa, cilantro, chili powder, cumin, coriander, water, and season with salt and pepper to taste. Cover and let cook over medium-low heat for about 25-30 minutes or until the squash is tender. Add the black beans and stir to combine.
Position a rack in the center of the oven and preheat the oven to 400 degrees F.
Place a 1/4 cup of enchilada sauce on the bottom of a large baking dish. Lay enough tortilla strips side by side to cover the surface. Place half of the filling over the tortilla layer, top with half of the remaining enchilada sauce and then half of the cheese. Repeat a second layer of tortillas, then the remaining butternut squash mixture, followed by the remaining enchilada sauce and finally layer on the remaining cheese.
Bake the enchilada casserole or 10 – 15 minutes or until the cheese melts. Top with scallions and additional chopped cilantro. Serve with sour cream, if desired.

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