Black Bean & Butternut Squash Enchiladas

By Tuesday, January 13, 2015

Recipes are backkkkk!!!


I feel so strange. Like, I haven’t food blogged in a month. Obviously that doesn’t mean I haven’t been eating, but I actually have barely been cooking. You see, we were staying at my parents’ house before the wedding, and since we got home from our mini-moon, I haven’t had much time. I’ve cooked a bit here and there, but before we left for Halifax I actually made a ton of freezer meals so we’d have stuff on hand for when we got back.

Turns out that was really, really smart.

Black Bean Butternut Squash Enchiladas |

I also developed and shot about five recipes a week all fall, so I have lots of extra posts lined up and ready to share. Like this one!

Black Bean Butternut Squash Enchiladas |

I actually cannot take credit for this recipe. It was inspired by Skinnytaste’s version. I LOVED her blog when I was counting calories because I really didn’t want to eat anything that I couldn’t measure exactly. She provides nutritional information for all her recipes and most of them are pretty healthy.

Black Bean Butternut Squash Enchiladas |

Everyone who listens to me ramble (and say things repeatedly) knows I rarely eat meat when My Other Half is away. But I really love a recipe that makes me FEEL like I just ate some meat… meaning you don’t even notice what you just ate was actually vegetarian. What’s even better is when My Other Half doesn’t even notice or complain. That, my friends, is the definition of cooking victory.

So these are SPICY. All caps. If you’re sensitive, I would cut down on the chipotle peppers in the enchilada sauce. By the way, you can use store-bought, but I highly recommend either my homemade red enchilada sauce found here, or Gina’s version (which I found the spiciest) found here.

Black Bean Butternut Squash Enchiladas |

Black Bean & Butternut Squash Enchiladas


  • 1 cup red enchilada sauce
  • 1 tsp oil
  • 2.5 cups butternut squash,, peeled & cubed
  • salt and pepper, to taste
  • 1/2 cup onion, diced
  • 3 tsps minced garlic
  • 1 jalapeño, seeded and diced
  • 1 can (10 oz) tomatoes with green chilies
  • 1.5 cups black beans, rinsed & drained
  • 1/4 cup cilantro, chopped
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup water
  • 8 flour tortillas
  • 1 cup shredded cheese (I used marble)
  • Green onions and cilantro, for garnish


  1. Heat oil in a big frying pan. Add onions, garlic, and jalapeño and cook until onion are softened. Add squash, tomatoes, beans, water, cilantro, cumin and chili powder and salt and pepper. Cover and cook for half an hour. Meanwhile, heat oven to 400 degrees. Grease a 9x13 baking dish and pour 1/4 cup of enchilada sauce over the bottom. When the filling is ready, roll it up in the tortillas. Place them seam side down in the baking dish. Over top, pour the rest of the enchilada sauce and top with cheese. Wrap in foil and bake for 15 minutes. Broil (carefully!) at the end to make the cheese bubbly and golden. Garnish with green onions and cilantro.
  2. Adapted from Skinnytaste

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