Butternut Squash Black Bean Enchiladas

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Ceramic dish filled with Butternut Squash Enchiladas topped with avocado

Do you have those friends in your life that you can invite over anytime, regardless of whether or not you have on “real clothes” (read: pajamas), or you’ve showered in the last three days, or there’s a dusting of flour all over the kitchen from your fourth attempt at vegan scones?

I do. They’re our next door neighbors and I’m so thankful for them.

We actually met last year when they popped over around Christmas time to deliver some cookies. Nice, right? Why didn’t I think of that (especially considering I’m a baker – yikes)?

Since then we’ve invaded each others’ apartments at least once a week to exchange food and hugs and stories about the chaos of our days. I guess you could say we’re officially besties.

Stirring butternut squash and black beans with enchilada sauce in a cast-iron skillet

A while back they fed me dinner when John was away. The recipe was from Smitten Kitchen’s cookbook and it was so, so delicious that it inspired me to make something similar for the blog.

The original recipe was for black bean and spaghetti squash tacos (genius, right?). The flavor and texture combination was brilliant! I had seconds, nay, thirds. I lost count. All I know is squash and black beans belong together.

Cast-iron skillet filled with homemade smoky enchilada sauce

It’s believed that enchiladas may have originated from a similar Mayan dish called papadzules. But the first written recipe for enchiladas was in an 1831 cookbook called El Cocinero mexicano (source).

Typically, enchiladas are made with meat, seafood, beans, cheese, potatoes, or vegetables stuffed in corn tortillas and topped with enchilada sauce. The word “enchilada” is a form of the verb “enchilar” which means “to season with chile.” And chilies are the heart of enchilada sauce!

The following is our plant-based take on the concept, using some of our favorite ingredients: butternut squash and black beans!

How to Make Butternut Squash Black Bean Enchiladas

Despite being made from scratch (with the exception of the black beans and tortillas), this recipe is quite simple, requiring just 10 ingredients and a little more than an hour to prepare.

The enchilada sauce is a take on the red sauce from my Chipotle Vegan Chilaquiles (a must-try if you haven’t already!). It’s smoky and rich and pairs perfectly with the buttery sweetness of the squash.

Ceramic baking dish filled with Butternut Squash Enchiladas for a gluten-free plant-based dinner

The filling is so simple: roasted butternut squash and black beans seasoned with a few dry spices and a spoonful of the enchilada sauce. Swoon.

What happens next is magic. These enchiladas bake up beautifully, acquiring a slight crisp on the edges while remaining completely tender on the inside.

Dish filled with Butternut Squash Enchiladas topped with freshly sliced avocadoes

The toppings make all the difference. I opted for ripe avocado and cilantro, but red onion would also add a burst of color and a slight crunch. Also, pumpkin seeds! The options are endless.

Pan of Butternut Squash Enchiladas for a healthy gluten-free vegan dinner for the whole family

I hope you all love these enchiladas! They’re:

& Downright delicious

Make this recipe when you’re craving something hearty and comforting this winter. It’s an easy, soul-warming dish that strikes the perfect balance between healthy and satisfying. Chips and guac (forever) or brown rice would make lovely additions.

If you give them a try, let us know! Leave a comment, rate it (once you’ve tried it), and be sure to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Plate with two Butternut Squash Enchiladas topped with avocado slices

Butternut Squash Black Bean Enchiladas

Simple butternut squash black bean enchiladas made from scratch with just 10 ingredients! A savory, satisfying plant-based meal even picky eaters will love.
Author Minimalist Baker
Pan of our healthy gluten-free vegan Butternut Squash and Black Bean Enchiladas recipe
4.92 from 102 votes
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 (enchiladas)
Course Entree
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 Month (see notes)
Does it keep? 3 Days



  • 3 cups cubed butternut squash*
  • 1 Tbsp avocado oil or coconut oil
  • 1/4 tsp sea salt and black pepper (divided)
  • 1 15-ounce can black beans (slightly drained)
  • 1/2 tsp ground cumin (divided)
  • 7-9 white or yellow corn tortillas


  • 1 Tbsp avocado oil or coconut oil
  • 3 cloves garlic minced (3 cloves yield ~1 1/2 Tbsp)
  • 1 15-ounce can tomato sauce
  • 1 chipotle pepper in adobo sauce (plus additional pepper or adobo sauce for more heat)
  • 1/2 cup water (or sub vegetable broth for more flavor // DIY or store-bought)
  • Sea salt and black pepper (to taste)
  • 1-2 Tbsp coconut sugar (or sub maple syrup)

TOPPINGS optional

  • Red onion, diced
  • Ripe avocado, sliced
  • Fresh cilantro, chopped
  • Toasted pumpkin seeds


  • Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
  • Add cubed butternut squash to a baking sheet and drizzle with oil and a pinch each salt and pepper. Toss to combine.
  • Bake for 15-20 minutes, or until all squash is fork tender. Set aside to cool. Also reduce oven heat to 350 degrees F (176 C).
  • In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent – about 4-5 minutes.
  • Remove pan from heat and add tomato sauce, diced chipotle pepper, more adobo sauce (if desired // for more heat), and water (or vegetable broth). Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to prevent splattering).
  • Transfer sauce to a blender and blend well for a completely smooth sauce. Taste and adjust seasonings as needed, adding more adobo sauce for heat, salt for savoriness, or coconut sugar for sweetness. Set aside.
  • Place same skillet used earlier back over medium heat and add black beans. Season with a little salt, pepper, cumin and stir.
  • Once bubbling, remove from heat and add roasted butternut squash and 1/4 cup (amount as original recipe is written // adjust if altering batch size) of the enchilada sauce (see photo). Stir to coat. Taste and adjust seasonings as needed. Set aside.
  • Wrap tortillas in damp paper or cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place tortillas directly on oven rack for 1 minute to heat through.)
  • Pour a bit of sauce into the bottom of 9×13-inch (3 quart | or similar shaped) baking dish. Spread to coat.
  • Take one corn tortilla and lay it down in the dish. Fill with generous amount of squash-bean filling (there should to be plenty for 7-9 tortillas). Then roll up tortilla.
  • Place seam side down at one end of dish. Continue until all tortillas are filled and wrapped. Then pour remaining sauce over the top of the enchiladas in a stripe down the middle. Use a spoon to distribute the sauce into the cracks. Then brush/spray the edges of the bare tortillas with oil for crispy edges (optional).
  • Bake at 350 degrees F for 15-20 minutes, or until warmed through. Top with desired toppings and serve.
  • I love fresh lime juice, red onion, avocado, and cilantro, but these enchiladas are delicious on their own! Leftovers will keep covered in the refrigerator for up to 3 days, though best when fresh. Reheat in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.


*The best way to cube butternut squash is to start with a large, very sharp knife, cutting off the top and bottom ends. Then cut in half where the small, cylinder shape and round, bulb-shape meet. Use knife to carefully remove skin. Then remove any seeds with spoon or ice cream scoop. Cut into small cubes and proceed with recipe as directed.
*Nutrition information is a rough estimate calculated without additional toppings.
*Recipe inspired by the spaghetti squash tacos in the Smitten Kitchen Cookbook.
*Enchiladas can be frozen individually up to 1 month.

Nutrition (1 of 8 servings)

Serving: 1 enchiladas Calories: 159 Carbohydrates: 28 g Protein: 4.8 g Fat: 4.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 500 mg Fiber: 5.2 g Sugar: 5.7 g

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My Rating:

  1. Leana Theunissen says

    This is my family’s favourite dish! We make it at least every two weeks. Thank you guys for always exciting our taste buds.
    I’ve tried it with Pico de Gallo on top (red onion, lime juice, tomato, coriander) and it is so delicious!

  2. Susan says

    I’ve made this several times and everyone loves it! The sweetness of the squash with the savory chipotle are such a great combination! Great recipe! You won’t be disappointed! Make these!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nic, you could try a mixture of tomato paste, water, and chipotle powder. Hope that helps!

  3. Maria says

    I was doubting myself when I started making this, thinking I should’ve bought store bought enchilada sauce. So glad I didn’t!!! The sauce is amazing! The whole dish is, the sauce is the star

  4. Heather Roberts says

    This enchilada recipe is a flavor bomb! It is has the best sauce! Meat lovers don’t miss the meat! We substitute sweet potato when butternut squash is too pricey or can’t b le found.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sena! You can certainly prep this ahead of time and refrigerate until you’re ready to bake, but we’d suggest keeping the chill time under ~8 hours so the corn tortillas don’t get soggy. Let us know how it goes if you try it out! xo

  5. Jessica says

    These are my absolute favorite. And I LOVE cheese but don’t miss it at all in this. Making the sauce is easy and worth it. I would love to know good tips for freezing. Best individual vs in a pan? Unthaw prior to cooking? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy these, Jessica! We’d suggest freezing individually. You could either thaw in the refrigerator or use the defrost function on a microwave.

  6. Nicole says

    This was sooo good! A bit labor/time intensive but worth it. I didn’t have peppers in adobo sauce or ready-made tomato sauce so I winged a sauce with fire-roasted diced tomatoes and spices (chili powder, smoked paprika, cumin, cayenne from what I remember). I also added two huge handfuls of torn up spinach to wilt down with the beans/squash. Warning: don’t be lazy like me and skip the step of making the tortillas pliable – all of mine broke, so the dish didn’t have the classic enchilada look but was still delicious. Topped with avo/cilantro/lime/red onion + crumbled feta (not vegan). Yum!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Nicole! Thanks so much for sharing your experience! xo

  7. Raine says

    Hello! Thanks for this recipe. Can you clarify please, what is the ‘tomato sauce’ ingredient? I’m in the UK so sometimes maybe
    there are differences in terminology. Thanks for your help!

  8. Kelly says

    These were amazing! My husband didn’t like the idea of butternut squash, so I actually used the Mexican Shredded Chicken recipe in his, and did butternut squash in mine. He loved his, and I loved mine! Will definitely make again. Thanks for this one!

      • Beverly S Bratcher says

        I love these! Just made them for the 3rd time. I’m not vegan, but I like to eat healthy when possible. These do not miss a beat. They are so delicious! You won’t believe they are both vegan and healthy!! The sweetness of the butternut squash paired with the spiciness of the tomato ssuce. Perfection!

  9. Dee says

    I got pressed for time while making this and ended up turning it into a casserole instead. Same amount of tortillas and same length of time in the oven except I layered it all instead of rolling them up. I also had a half cup of roasted chickpeas I decided throw in on the skillet with the beans.

    It came out better than I expected; I also thought the butternut squash might be too sweet but it was the perfect balance. Especially paired with your vegan parmesan.

    You always come through, Dana, thanks!

  10. Lara says

    LOVED these! The sauce was delicious. I am going to make them again this week using sweet potato instead of butternut squash (just because I have a whole bunch)… I assume it will turn out a bit too sweet but I may add some other veggies in the enchiladas to help balance it out.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe, Lara! Thanks so much for the lovely review! Sweet potatoes and other veggies work well. We have a sweet potato enchilada recipe here.

  11. Jackie says

    I added a small yellow onion with the garlic as well as a red chili pepper. The sauce came out so good! I usually get on the high end of the quantity of enchiladas..9, sometimes more.
    Love to serve with fresh cilantro, lime and avocado!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love your additions, Jackie! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  12. kristen says

    Delicious and fairly easy to make. I had a can of diced fire roasted tomatoes so just added them with chipotle pepper in the vitamix prior to cooking instead of after.

    I thought this recipe was delicious.. we like a cheese.. so i would be a bit unhealthy and top with quality shredded cheddar or Monterey jack!

  13. Michelle says

    I had my doubts about butternut squash in enchiladas, but wow was I wrong – these are incredible. Followed the recipe almost exactly, just left out the chipotle pepper in adobe sauce since my family can’t tolerate any heat or spiciness. Added red onion, avocado and lime juice on top just before serving. These were so delicious! Tasted great as lunch the next day too. Will definitely make again!

  14. Jill says

    The sauce is what makes this. I found the filling to be sweet with the butternut squash. I didn’t add the coconut sugar/maple sugar and it was still a bit sweet. Next time I would add some veggies sauteed with the black beans instead of the butternut squash and use the recipe for the enchilada sauce.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jill, Thanks for sharing! We wonder if your squash was extra sweet? Or if your tomato sauce or chipotles in adobo had added sugar?

    • JM says

      I have made various ones with butternut squash and always find them too sweet as well Jill. But thank you for saying that the sauce makes this recipe. I have been searching for a new enchilada sauce recipe. I think I will try this now after your review.

  15. Sarah says

    This recipe was amazing! We had some butternut squash to use up and decided to make these enchiladas. They were SO good. The sauce was the perfect amount of spice and with the avocado and cilantro and lime on top, everything tasted amazing and looked amazing! Next, we’re going to try the Creamy Fall Soup in Acorn Squash Bowls. So excited!

  16. Valerie says

    This was a great recipe! I added a little cumin to the enchilada sauce as well because I love cumin. I topped my enchiladas with avocado and pico de gallo, so tasty! Thank you for another wonderful recipe. I think next time I will make it with the homemade corn tortilla recipe because they roll so much better than the store bought corn tortillas.

  17. Donna says

    This was excellent! I made the recipe exactly as stated, but did not bake it with tortillas. Just spooned the mixture into bowls and topped with arugula, cilantro, avocado and sunflower seeds. So tasty! Will make again for sure.

  18. Jo says

    Absolutely love this recipe which has become a new staple in our house. I also saute some red onion and bell pepper with the garlic when making the sauce. Utterly delicious – would never have thought black beans and butternut squash paired so well! Thanks for the recipe.

  19. Jerrilee says

    This recipe is one of my favorites. I feel like I have properly learned how to cook from your recipes, and I feel really good about my cooking now. So, thank you for being amazing and sharing your art! Good food is such a wonderful way to bring people together.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy our recipes, Jerrilee! Thanks so much for your kind words and lovely review! xo

  20. Sarah says

    This was delicious! So easy and simple to make, deceptively yummy. Next time I think I’d add onions to the filling, but as is its delicious.

  21. Alexis says

    YUM! My butternut squash had gone bad so I subbed in roast sweet potatoes, and added zucchini and some roasted poblano peppers that I had on hand. The enchilada sauce was truly the star and so easy to make. Even my picky 3 year old liked it! My husband and I agreed that we wouldn’t go back to store-bought sauce after this. My tip: I buy a can of chipotle chilies with adobe, put the whole can in the blender and use it that way. I never need a whole can for a recipe so I keep the rest in the freezer and pretty much always have it on hand for some yummy smoky heat.

  22. Natalie says

    I made these once and adored them! Since then, I’ve used your recipe as inspiration for our Pancake Tuesday dinners and it has become a regular request! I just use thin dinner crepes instead of the tortillas. I also drizzle it with cilantro cashew cream. So delicious!

  23. Erika Carpenter says

    Wonderful recipe! The sauce was so flavorful. I wish I had made a double batch! Great dish…leftovers for lunch tomorrow too.

  24. Shirley F says

    Terrific recipe! Made for the first time and served at Bunco last night. Loved by all. Just added shredded chicken, cheddar jack cheese on top. Thank you. You have vey creative and delicious concoctions. My new go to source.

  25. Courtney Farmer says

    This was such a fantastic dinner. My husband and I absolutely loved it. We doubled the sauce so we could make another one easily. Such a great recipe — thank you for sharing!!

  26. T says

    Sosososo good. Subbed sweet potato and did everything else the same! Topped with mashed avocado, cilantro, and lime. My mom and I may or may not have eaten them all within 2 days… Somehow was even better the 2nd day!! Planning on doubling or tripling the recipe this weekend to have for the week!

  27. Olivia Catherine says

    I tried out this recipe for the first time and mind you I am not an experienced cook by any means. They turned out fabulously and my significant other said they are the best enchiladas he’s ever had! I accidentally bought cubed sweet potato (whoops!) and used that instead of butternut squash but it was a seamless substitution. I definitely plan on making this a weekly staple.

  28. Nick says

    These enchiladas are SO GOOD. Just made them for my wife and holy cow they exceeded expectations. I added chicken to the filling and next time I’ll make more sauce but man this is an A+ recipe.

  29. Amy says

    Yum yum yum! My husband and I just had these for dinner, and we were thrilled with the outcome. I didn’t have any fresh chilies on hand, so I just added a smokey hot sauce to the the enchilada sauce, and some paprika and chili powder to the black beans. So delicious! Thanks for the recipe!

  30. Carlen says

    I absolutely love this dish.
    Super simple, fast and delicious!
    I used canned enchilada sauce

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Carlen. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  31. Krissy says

    Absolutely delicious! I did make a bit of a booboo and put the whole can of chipotle chili’s in adobo sauce instead of one pepper. I kept reading that ingredient and couldn’t figure out why it didn’t say what six can- lol! I only used a little sauce on the bottom and tops since it was so spicy, but it worked great! Also added chicken because the hubby has to have meat, but it baked up nicely with the butternut squash. Thanks again for the recipe!!

  32. Hannah Ashford says

    Making this in a minute,I’ve sent the Mr off to get the ingredients as we speak! He asked what are we having for Sunday dinner, this seems like the perfect comfort food! anything with squash or black beans always tastes so good!

  33. Caroline says

    One of our favorite dinner recipes! We use extra maple syrup for our toddler’s taste buds. To make ahead, I freeze the filling and sauce separately, and thaw when needed to assemble & heat up. Our homemade tortillas get too soggy when I assemble the enchiladas prior to freezing. Thanks for this recipe!

  34. Lenguita says

    Outstanding! My husband absolutely loved it & told me to log in specifically and give it 5 stars! Hehe!
    We became plant based (almost vegan -except occasionally including some cheese) about 1 year ago now. I felt a bit overwhelmed to ‘learn’ a whole new repertoire of cooking and worried it would be a bit boring, repetitive & we’d ‘miss’ the meat.
    Thank you Dana for creating such an inspirational vegan space, we’ve loved everything we’ve tried so far & honestly can’t wait to try each new recipe!

  35. Megan says

    Hello! What do you mean by “1 chipotle pepper in adobo sauce (plus additional pepper or adobo sauce for more heat)”? Does that mean a chipotle pepper and then adobo sauce or a chipotle pepper for the adobo sauce? Also, I am a bit confused by your directions for the adobo sauce. You say “In the meantime, prepare sauce. Heat large skillet over medium heat. Once hot, add oil and garlic. Cook, stirring frequently, until soft and slightly browned and translucent – about 4-5 minutes.” and then “Remove pan from heat and add tomato sauce, diced chipotle pepper, more adobo sauce (if desired // for more heat), and water (or vegetable broth). Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to prevent splattering).” but I don’t see where you put adobo sauce in the pan in the first place for you to say “more adobo sauce if desired”? Maybe I am just confused by what this ingredient is. Can you explain? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Megan. 1 chipotle pepper in adobo sauce means one single chipotle pepper that comes canned in adobo sauce.

      You add your 1 pepper (chopped) to the pan when adding the tomato sauce. And add more of the adobo sauce as needed to taste for more heat. Hope that helps!

  36. Jaime says

    We love these!!!! My husband made these for me first and he loves to follow recipes exactly. They were delicious! Now we just use this sauce for any type of enchiladas or burrito bowls. So so good! I can’t deal with jarred enchilada sauce, I just want it to be this sauce. It’s uncomplicated and delicious. The smokey heat goes so well with butternut squash or sweet potatoes. Thank you for sharing this recipe, it’s a go-to in our house. I have it memorized actually, I scoured the internet to find this page to leave you a comment!

  37. Tara says

    I never leave comments, but these enchiladas are so good, they’ve become a staple for me and deserve an amazing review! All my non vegan friends and family absolutely love this recipe. I don’t make any adjustments. Sometimes if I only have sweet potatoes on hand instead of butternut squash I will sub that in instead (I prefer with the squash though). This recipe is so simple and delicious. I always make sure to add avocado or homemade guacamole on top :) Thank you so much for the amazing recipe!

  38. Krista says

    Yummiest sauce!! I’m a sauce person and was eating the sauce by the spoonful. It doesn’t even neeed the sugar. It was so delicious without it. Thanks for a new favorite ❤️

  39. Jacey J. says

    Pure MAGIC. I was a little worried about the adobo being too spicy but it was just right and I think next time I’ll even add a second chile for a bigger kick. My squash got a little too mushy, not sure if I over-baked them or if they needed to stay in a little longer but the taste was the same. DEFINITELY one of my new go-to’s when I am hosting.

  40. Melissa says

    I made this recipe and it’s delicious!! And so easy. I also added a bunch of kale to the black beans while the were cooking, a good way to add some greens : ) I also used vegan flour tortillas and they worked great.

  41. Sarah says

    SO GOOD. I served this with sliced avocado and added some extra sauces to a side of sauteed spinach. In another comment, someone served these with your jalepeno queso – amazing idea and I will try that next time. I cannot stop making your recipes. Thank you Dana!

  42. Cindy Bruckner says

    I’ve had this on my list for months but something else always sounded better. I finally made it last night with some friends and one of them said “This is restaurant good.” I added your recipe for cashew sour cream, and smashed the avocados with some lime juice and garlic. I mean, no kidding this is off the hook delish. I love just about everything you do, Dana, but this was so dang good I felt compelled to comment. <3

  43. Rebecca says

    Delicious! Made this for a group of employees (one vegan) at my husbands work. Everyone raved about them and basically demanded the recipe. Making again tonight! Thank you for sharing!

  44. Dawn says

    Good grief these are delicious! I used homemade whiskey catsup for the sweet plus some maple syrup. Lovely. I think my husband just went vegan. I served this with your queso recipe. I had to have that removed from the table. I have to build up some self control before that returns. So fantastic!

  45. Corey says

    Made these tonight for the first time and despite a couple bumps in the road, ended up delicious! I didn’t have chiles in adobo so subbed chipotle powder – apparently, one Tbp was a bit much, so countered with extra maple syrup and all was well. Roasted my red onion along with my butternut squash too! Garnished with cilantro and avocado. Will absolutely make again with a bit less spice.

  46. Tara says

    I never leave reviews because #laziness, but these enchiladas deserve 10 stars. I’ve made this dish a bunch of times. So easy to make, and loved by all the omnivores in my family!

  47. Giselle says

    I absolutely love Minimalist Baker recipes and this one does not disappoint. I followed the recipe but did cut back on the chipotle a bit & used maple syrup for the touch of sweetness. I also roasted the squash a day prior so I was ready to go. Love this recipe & will make again. Thank you Dana for sharing such incredible healthy recipes!!

  48. Amy Wozny says

    Yessssss! Home run! We made these for dinner and we really enjoyed them. Great sauce! The corn tortillas fell apart when rolling them up, but it looked and tasted fantastic once I pulled it from the oven and I put sliced avocado, diced red onion and cilantro on top. I will stack and layer the tortillas and filling like a lasagna next time and sauce the top. Thank you so much for sharing this recipe, it is a new favorite.

  49. Judith says

    Sounds wonderful, but I can’t eat red tomato sauce. The last batch of nonred tomatoes I had became marinara for eggplant parm. . . .

    I have some commercial salsa verde and thought I’d make these as tacos instead of enchiladas, less sauce to worry about (and I have no adobo either and an abundance of lettuce & cheese.) We’re not vegan.

    I do have tortillas, bought them yesterday, must have known I’d find this. . . .

  50. Cara says

    Wow wow wow!!! I had friends coming over tonight and I made this for dinner and it was a homerun!!! None of us are vegans and we thought it was delicious! Not a single bite left in the pan. I served with roasted shishito peppers and corn on the cob. I am so glad I have extra sauce to make another batch this weekend.

  51. Acelya says

    Hi Dana :)

    I live in Australia and don’t know what adobo sauce is or where to find it, would it be ok to omit or what could I sub with?

    • Wendy Slevison says

      Hi Acelya, I live in Australia too, and bought “La Costena” brand chipotle in adobo sauce at my local Woolworths. It’s very hot, so go easy!

  52. Sally says

    I made this for the first time tonight. I’m trying REALLY hard to make as many vegan recipes as possible as I’m trying to transition to vegan from vegetarian. This meal was OUTSTANDING! I cut it in half because I am not a fan of leftovers but I used a can of beans. The sauce was SO good! I put cheese on EVERYTHING and I was afraid these would “need” cheese. They totally didn’t! I might also suggest brown rice to anyone trying to stretch their budget a bit.

  53. ChaBig says

    Delicious!! I made it with sweet potatoes instead of butternut squash and added half of a red bell pepper to the mix. For the toppings, I put red onion, cilantro, roasted pumpkin seeds and a cashew/avocado/cilantro/garlic/lime sauce as a vegan cheesy dressing. It was marvelous ! Thank you

  54. Lauren says

    These were frickin awesome!!! I’m not a huge BNS fan, so i subbed it for sweet potatoes and it was killer. I was surprised how easy making thay sauce was too. keeping this recipe forever! i love your blog <3 xx

  55. Rhonda says

    This is the first recipe of yours that I’ve tried but it won’t be the last. My husband and I both enjoyed them very much. I followed the recipe as written except I didn’t read the recipe close enough and I’d already rinsed and drained the beans when I read they should only be partly drained – this probably explains why they were drier than I would have liked. Next time I will both handle the beans as you instructed and double the delicious sauce to make sure there is enough. Thank you this delicious, fast, and easy meal that uses ingredients I often have on hand!!

  56. Roland says

    Wow! As a native Mexican, those ingredients are not even close to what I expect to see topping my red chile cheese enchiladas. I might have to try this just to see what it does taste like. I may have to move outside my box.

  57. Michelle says

    This sauce!!! It is so easy and so tasty! Now I feel like I’m slacking if I buy enchilada sauce. I have a question though – I always have chipotle peppers left over and they go bad before I make the sauce again. What is a good way to store the left over peppers? Can I freeze them individually with a bit of sauce for next time?

    • Nicki says

      I freeze them too- I divide them into those little baby food containers that are safe for freezing. I do the same with tomato paste because I always have leftovers of that too. You could probably freeze it in an ice cube tray then pop it out and save them in a freezer bag, then just take out what you need! (I do that with leftover fresh parsley to throw into soups)

  58. Terry says

    This is also an excellent Weight Watchers recipe. Looks like about 6 points per serving (assuming 6 servings). Can’t wait to try it! I found it looking for something to make with butternut squash.

  59. Erica T says

    Holy guacamole! I love how this recipe is so simple using few ingredients yet SO flavorful. Will definitely be making this again; this recipe is a crowd pleaser for sure! I loved the homemade enchilada sauce. Lightyears better than the canned kind.

  60. mimi says

    Yum! I use my own sauce because I’m an old dog who doesn’t want a new trick in regards to sauce. But wow in regards to using black beans and squash. It’s a delicious combination.
    Merci from Ontario!

  61. CBarry says

    I’ve made this several times both as written and with variations and it always turns out great! The sauce is excellent and I usually make as is or with mild spice adjustments with things I have on hand.
    For fillings I have tried and liked adding:
    Carmelized onion
    Goat cheese (for people who eat cheese)

    Also I subbed out sweet potato for the squash once. It was alrighy but I prefer the squash.

    Love your recipes, thanks a lot!

  62. Erin says

    This recipe is SO good! I mean…words don’t describe “good”. You’ll never miss meat or cheese in this as the flavors are so incredibly wonderful. When at the store buying ingredients, there was an adobo sauce and a chipotle pepper in adobo sauce. I wasn’t sure which to get so I purchased both and use both in the recipe. I ended up using 2-3 chipoltes in adobo which gives a little more kick. Don’t forget to add the maple syrup as it wasn’t listed on the version of the recipe I have but it adds a nice flavor to the sauce. This is a 6 star out of 5 recipe! You and your guests will LOVE it!

  63. Nicki says

    Loved this! Made it tonight for hubby’s b-day dinner. He gave it two thumbs up, and my two year old gobbled it right up and asked for more. I made it exactly as written, but did not add sweetener to the sauce. We topped it with cilantro, avocado and red onion. I will definitely make these again. I may even freeze some sauce to use with pre-cut squash for an easy weeknight dinner. Thanks Dana!

  64. Vanessa says

    I loved this recipe! Thanks so much for the simple but great idea. We had a vegan friend over for dinner, and she also really liked it. Made it with fresh guacamole and roasted pumpkin seeds as toppings. Delicious!

  65. Alexis says

    Do you think it would work with the little sugar pumpkins instead of butternut? I want to do something savory with the ones I have from decorating for Halloween! Waste not, want not =)

      • Alexis says

        Dana! Thank you so much! I think I have commented before, but I just wanted to let you know that I really love your recipes and I appreciate all you do!!!! I have been a vegetarian for over three years. Since my mother and I discovered your blog, it has not become uncommon for us to ask each other, “I wonder if Dana has a recipe for X.” I recently when vegan, and it has been so easy because all I have to do is follow your recipe exactly and not sub in dairy and eggs like I used to. I have made the vegan gluten free zucchini lasagna twice already. The vegan ricotta is AMAZING! Other staples in our house are your chana masala and eggplant parmesan. We also just made the Indian cauliflower wings…yum!

  66. Allie says

    Hi! I made these for dinner tonight with some tweaks. I added in small dark chocolate chunks (from Trader Joe’s), brown sugar, and some maple syrup – I wanted the sauce to be on the sweeter side. It was so good! We added shredded cheese on top + fresh squeezed lime juice. They’re such a perfect size and I didn’t feel super guilty about eating them. We had some filling left over and in total were able to make 12. We’ll definitely use this recipe again in the future – thank you!

  67. Megan says

    These were great. Next time I will add more liquid as the filling seems too dry. Also what size corn tortillas?The ones I had were really small and I wound up over filling them and had a hard time rolling them up.

  68. Jenni says

    I am an American living in Japan. I would like to make this recipe but cannot find adobo sauce or the chipotle soaked in adobo. I tried looking up home made adobo sauce but it seems unlikely I can get the peppers for this either. Can I substitute canned enchilada sauce or is there another modification you can recommend?

    Thank you so much for all of your hard work that you put into this site. I really enjoy it!


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenni, you could try to make this without the adobo pepper and sauce and use a dry spice for heat, such as cayenne pepper!

  69. Suzanne says

    For those of you who are commenting on how hot/spicy this recipe is…you may want to use a trick I learned long ago to make sure you don’t have flaming hot sauce and you end up to chucking your sauce down the drain.

    Pull out one of the chipotle peppers in the can, and cut it down the middle and scrape out the seeds with a spoon or knife. (Remember, seeds are what gives jalapeno peppers heat. Chipotle peppers are basically a jalapeno pepper that is smoked and simmered in red sauce) So, whenever a recipe calls for 1 chipotle pepper and you don’t clean the seeds out first, guaranteed it will melt the roof of your mouth off! If you need more heat, just add more of the adobo sauce, 1 tsp at a time. Hope this helps!

    Looking forward to trying your recipe out this weekend Dana!

  70. Joe says

    I made these tasty enchiladas 2 days ago and can’t wait to make them again… Maybe tonight. I used grapeseed oil and sprouted corn tortillas. This was my first time having roasted squash. I can definitely see it being a potato substitute. It’s hard to tell the difference. Oh, I did use a house seasoning mix of Celtic salt, fresh ground pepper and garlic powder to season them. I will definitely be roasting butternut squash more. Anyways, this is a great recipe. I topped mine with red onion, cilantro and avocado. I’ll definitely use lime juice as well. That’ll bring a bright flavor to this already tasty party.

  71. Dawen says

    So I feel like I changed this completely – but boy was it good! Ended up using chili beans, flour tortillas, left out the pepper and adobo and used chili powder and taco seasoning instead, a couple spoonfuls of dried greens… -coughs- ground turkey meat -coughs- (my dad would likely murder me otherwise, haha).

    But seriously. So good. Only complaint is that Dad suggested I use three times as much sauce next time. Might be a difference between flour and corn tortillas, might be personal preference, who knows.

    I’m definitely making this for a potluck where two folks are vegetarian, because it’s wonderful.

  72. Barbara says

    I made this for dinner last night and it was excellent! I used corn tortillas and topped with red onion, avocado and toasted pumpkin seeds. I would definitely make for company! Fantastic!

  73. Samantha says

    Were having summer thunderstorms today, so I’m pulling this recipe out with the butternut squash I’ve had in the panty for over a month (oops!)! It’s still good! ;) When I made this the first time I was so surprised at how easy it was. I’m using flour tortillas this time because we like them better, and definitely only using 1 tsp of chipotle. Those suckers are FI-YAHHHHH!

  74. Dez Andrews says

    Made these for dinner tonight and they were awesome. I added some ground chicken for a little extra protein and topped it with avocado and a cilantro yogurt sauce to tamper some of the spiciness (I like things a lot spicier than my family). I served it with a sweet potato noodle salad, which was a great compliment.

    Thanks so much for this great recipe! Glad I found your blog!

  75. James says

    I have made this with great acclaim. Thank you for sharing this recipe. Usually, I double the sauce for an extra portion to allow guests to spoon on more if desired. And they do desire it.

  76. Ginae says

    This was the first Minimalist Baker recipe I tried and let’s just say I’m hooked… on these enchiladas, this blog, everything!

  77. Liz Coscia says

    Just wanted to say how absolutely wonderful and simple this recipe was! What a hit!!! I am recently vegan and my dad vegetarian. My dad cannot handle spice at all and so I subbed the hot peppers for a red pepper which I sautéed with the garlic. I used smoked paprika and a tiny bit of cinnamon. I also sprinkled vegan cheddar cheese over the top before baking. It was delicious! Thank you ever so much!!! I’m feeling quite confident in continuing this new lifestyle. Cannot wait to try out more of your recipes!

  78. Demetra Conklin says

    Hi. I try to avoid using oil. Do you think these could be made without oil or with very little?

    • Samantha says

      I sometimes replace oil with vegetable stock, but it thins out everything, so maybe add a thickener like arrowroot or nutritonal yeast to the sauce? :)

  79. Lisa says

    Really good recipe! Doubled it and added a little extra enchilada sauce plus some “cheese” to the filling. Rolled that in Trader Joe’s corn & wheat tortillas which are nice and pliable. Yum!

  80. Joni says

    Regarding previous post… I just realized that I used too much adobo sauce. No wonder they were so spicy. I’ll have to try this recipe again and make it correctly this time. I used the whole can of peppers and sauce.

    • Nicki says

      I’ve found that a lot of recipes use just one pepper, so instead of throwing the rest of the can away, I freeze individual peppers with some of the sauce in little baby food containers. Works great!

  81. Joni says

    I have just finished making these Enchaladas and I have to say that they are good, but the sauce seems way too condensed. Maybe it needs more tomato sauce or water. It is also blazing hot. My husband and I love spicy food, but it might be an issue for those who like their food mild. I think I won’t make this one again.

  82. Sherry says

    I was debating on using this or Oh She Glow enchiladas recipe and so glad I went with this as it was less time consuming, requested ingredients that I already had on hand and lots of positive reviews. The sauce is amazing!

  83. Jon Koobation says

    A suggestion: if you can’t find fresh tortillas that are pliable, dip a tortilla into the warm sauce, place on an assembly plate and fill with the filling. Add them to your casserole dish and repeat. Coating the tortillas will add additional flavor to the enchilada PLUS, the tortillas won’t crack or split as in your picture. The presentation will be a lot more attractive.

  84. Ariel says

    These are fantastic! Truly minimal and veggie packed, yet they taste so rich and complex. I will be making them again and again!

  85. Leslie says

    Made these last night and they were good! Nice kick to them with the adobe sauce! I am a vegetarian and I have challenges finding recipes that are really good and worth making again but this one’s a keeper!

  86. Melanie says

    I just made these and they were delish!!! Kids had seconds!!! I was a little heavy handed on the Adobo Sauce so only downfall was they were a bit spicey….
    Hubby who is not a vegetarian even ate two and he never met a piece of bacon he didn’t like…Lol
    Dana I love your recipes and have tried several and not once was I disappointed. Quick, healthy and delicious so what’s not to like?
    Thank you Dana and keep them coming!!!!! 5 STARS!!!!

  87. Rachel says

    This looks awesome! I have a few acorn squash that I need to get rid of- would they work as a substitute for the butternut squash in this or do you have other recommended recipes I could use them up with?

  88. Laura says

    These are SO good. I just want to say that something from your site is on our meal list every week! Husband loved it!!! We used 1 Tbsp. Adobo sauce because we LOVE spicy. I’m excited to bring this to a potluck in a few weeks. :)

  89. Victoria says

    Have been making your recipes for months, since my husband was diagnosed with Celiacs. We have been experimenting with the new diet and glad to have your blog as a reference. We also joined a CSA so new ideas for veggies are very welcome. Have been eyeing this recipe for awhile, delicious. Red onions and avocado go perfect as a topping! Us meat eaters didn’t miss the meat with this one!

  90. Jessy says

    These look AMAZING! Can’t wait to make them for my bestie who is coming over for dinner tomorrow night. However, I’m having a total brain fart…what kind of “side dish” would go well here do you think?? I have a corn and black bean salad that I usually make as a side with tacos, but since we’ve already got black beans in the enchiladas I don’t want to be redundant. Thinking maybe a cole slaw with Mexican flavors would be nice…

    Thanks for posting!

  91. Magnus says

    Where I live you can’t buy chipotle peppers in adobo sauce – can I replace it with something else? Thank you

  92. Liana says

    This was SO good but I think your spice tolerance is significantly higher than mine! My roommates and I inhaled it with a ton of water and yogurt – I think I’ll use half a chipotle pepper next time because I’m definitely making it again.

  93. Elisa says

    I made this today and even my meat loving husband was in love with this dish. It will definitely be one of our regular dishes now. It’s recipes is easy to make, besides cutting butternut squash into cubes which is my least favorite cooking duty.

  94. Jessica says

    We have made these three times, now! Love this recipe. Very filling and delicious. Added more peppers and adobo for an extra kick. Also, the second time around we added mushrooms to the filling, so yummy.

    Much appreciated, thank you!

  95. Laura says

    I doubled the peppers and adobo for more spice and topped it with home made guacamole, delicious!

    I’ve made it twice now for guests and each time they’ve asked for the recipe :). Thanks!

  96. Collett says

    Oh wow was this surprising. it was probably the best enchiladas of my life!
    I absolutely love love LOVE this recipe. ^0^

  97. Paul Fowkes says

    My wife and I have been trying to cut down on our meat and it happened that we had a butternut squash and avocado in our veg box and I have recently got a taste for black beans. So having googled black beans and squash I came across this site and recipe.

    These enchiladas are to die for!!! Coming from a die hard carnivore that is praise indeed.

  98. Jackie says

    This looks delicious! I plan to make them for dinner tonight. I was thinking of prepping them and refrigerating this afternoon and then cooking them in the oven for dinner time. Any reason why they wouldn’t come out as good doing it that way? It just works out schedule-wise for me. Let me know what you think! Thanks!

  99. Kaitlan says

    Hi Dana! These look awesome. Is there any way I could swap out the corn tortillas for flour? My fiance WILL NOT eat corn tortillas. Go figure. I’ve tried this swap in other recipes and it made the enchiladas soggy. Any suggestions?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Flour tortillas are generally going to be a little soggier, but it all depends on the brand and how much sauce you apply. Also, if you buy really fresh corn tortillas, they’re so delicious with this! If he’s willing, make a small batch with corn and see what he thinks!

  100. Luu I. says

    This recipe was easy and delicious. Enchilada sauce was complex in flavoring and super-yummy! Satisfied my meat loving husband. Did add shredded mozzarella and used adobo sauce w/o the chipotle pepper to make it more kid-friendly – it was a hit. Will be adding this to the dinner repertoire!

  101. Amy B says

    I’ve made this recipe twice and my family LOVES it! The second time I needed a quick meal so used frozen, cubed butternut squash and it was great. Thanks!

  102. Karolina says

    Hi Dana,

    I discovered your blog a couple of weeks ago when searching for a vegan shepherd’s pie recipe. Your version turned out delicious. Since I already had my weekly menus prepared at the time, I was just dying to test out other recipes you have created after Christmas.

    First on the list – enchiladas because I have never had them before. Since my pantry was lacking a little, I had to improvise and substitute some of the ingredients (used two sweet potatoes and half a kabocha squash, only had dried chipotle) and even make my own corn tortillas from scratch (BRM masa harina rules). Also, thanks to an overabundance of green peppers and red onions, I made cumin-infused fajitas and added some when rolling the enchiladas themselves. Lastly, the only topping I had on hand was avocado and a spritz of lime. Oh my – my taste buds have been fabulously tickled!

    Thank you so much for the inspiration and a wealth of fantastic healthy recipes. I will keep reporting back with my results. In the meantime, have a tremendous year-end celebration and a Happy and Healthy New Year!

  103. Danika says

    It’s pretty crazy how quickly your blog has changed my mind about the ‘hassles’ and ‘costs’ of cooking a veg/vegan/gf meal. I discovered you about a week ago and have since made so many of your recipes much to the delight of my partner and his would-only-eat-5-cent-candies-if-not-for-me appetite.

    These fajitas, Eggplant Mac n’ Cheese with Caramelized Onions, Sweet Potato Lasagne, Kale & Spinach Dip, Lemon and Blueberry Waffles and what I’m sure will become the best Muesli Bread I’ve ever had (I’ll know for sure in an hour or so) have all gone right into the bookmarks bar. We are feeling well-fed and full of gratitude for you Dana! Keep cooking up some wicked kitchen storms!

  104. kristina says

    okay what about if i use your vegan mexican QUESO recipe to further douce these babies with some extra love?

    yes? no? should i modify the queso recipe or is the more chipotle adobo the better?

    or should i just use regular cashew cheese…

    I wanna make this for my parents on monday so I’m trying to get everything together beforehand.


  105. Anne Cunningham says

    We absolutely loved these! The flavors were meant for each other! I froze some to share with my sons. I thought I share the fact that I did not use a blender at all, making this recipe even more simple and less mess to clean up!

    Dana, really enjoy your recipes and your sense of humor. It’s so refreshing to try new healthy recipes that are not complicated. You rock!

  106. Christine says

    Dana, I used the Trader Joe’s flour tortillas I usually use for enchiladas and the filling only made 4 (not very full) enchiladas. Do you mind sharing with us which ones you use? Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I used their corn tortillas, which are quite a bit smaller. The flour ones can be quite large!

  107. Ludwig says

    This was awesome! Just tried it at home and I love it. I also added some corn and green pepper as toppings which complimented the dish nicely. Love your blog and try to test your stuff all of the time. Thanks for all the inspiration! (Even though some things are a tad hard to find here in Sweden)

  108. Megan says

    Just made these tonight. Super easy and PACKED with flavour! my boyfriend thought it was a HOME RUN recipe!! definitely worth trying!

  109. Stephanie says

    The recipe says 1/2 tsp cumin, divided, but only lists one place to add it, to the beans. Also, when I blended this, because the recipe doesn’t say to let it cool at all, the hot sauce exploded out of the blender all over my kitchen and burned my hands. Just thought you might want to mention letting it cool first before blending…

  110. Kristin says

    These were fantastic. But being the only vegetarian in the house, I overmade and am leaving town for a week. Anyone have luck with freezing these? I can’t stand the thought of pitching them.

    Thanks for an amazing recipe.

  111. Dawn A says

    Thank you for an excellent dinner. I cut the heat for the kids. My Mexican husband (who doesn’t like things too spicy) had this to say after eating these enchiladas. “Dawn, there is God in Heaven, then there is being married to you, and then there are these enchiladas!” Yum! And all the kids enjoyed them as well.

  112. Casey says

    Mmm I was so excited when I saw this I made them right away! They were good, though I’m going to have to work on my sauce. I don’t know what was in your tomato sauce but apparently mine had italian seasonings so it was too sweet and pasta/pizza-like. The squash and beans are a heavenly combo though. Def will try again :)

  113. Grace says

    Just made these the other night and they were seriously good. I liked these because, as a big enchiladas fan, I was having trouble finding easy and cheap recipes for enchiladas that didn’t involve buying canned sauce. The flavors here are good, a sweet veggie like butternut squash is a perfect complement to the smoky and spicy chipotles. Will definitely make extra sauce next time!

  114. Haileu says

    Just made this tonight and it was delicious! I add diced green chilies to the top before I stuck it in the oven and it was a great addition. Thanks for the recipe Dana! It’s going to become a regular at our house!

  115. Christine says

    My husband and I love this recipe… making it for the second time in less than a week!
    Thanks for another wonderful idea :)

  116. Lisa says

    Hi Dana, I made these last night for dinner and the whole fam loved them. Even my kids had seconds. It’s hard to get them to eat firsts some nights. These were just as delicious for leftovers today. We really liked the chipotle flavor in the sauce. I’d never made my own enchilada sauce before. Thanks for teaching me how.

  117. Julia says

    These were some of the best enchiladas I’ve tasted, and I’m from Texas! My only complaint is that the corn tortillas completely fell apart after sitting in the pan for a few minutes, making the dish more like a casserole. Still tasted great, but not as beautiful as your photos.

  118. Emily says

    This was my first time eating enchiladas and I am now in love with them. These were so good and easy! The hardest part is prepping the squash so I may be lazy next time and get some already cubed from Trader Joes ;).

  119. caroline says

    These look unreal, and will definitely be making an appearance in my dinner-time rotation! Thanks for sharing!

  120. Patty Perez says

    Another amazing recipe! I used flour tortillas though because I couldn’t find organic corn tortillas. And, I tripled the recipe because I just knew it would be so good :)

  121. Nadia says

    This was AMAZING. It broke my heart that there weren’t any leftovers for lunch the next day. Also, I doubled the sauce, which was the perfect amount for us. These are hands-down the best enchiladas I’ve ever had.

  122. Morgan says

    I was surprised at how quickly it came together and the end results were totally delicious. Black beans and butternut squash are a unbeatable duo and they taste so good smothered in that simple yet tasty sauce! This recipe will definitely become a regular in my house. Thank you!

  123. Jillian says

    Excellent! I made this for my family tonight. The black beans and squash we’re hearty and the sauce was delish. The kids loved tasting the roasted squash before it went into the sauce but once one of the kids said the enchiladas were too spicy the others followed and wouldn’t eat it. Oh well, more for mm the adults! Great recipe!

  124. Stef says

    I have those friends too!!! They are the best kind of friends, we all (both couples) work together and live pretty close. It is awesome. I think they would also completely love this recipe!!! I think a dinner party is calling… :)

  125. Eleanore says

    I have always been apprehensive to try vegan recipes, because I thought they won’t be substantial enough, or lack flavor. However this recipe blew me away, with the Mexican flavor, and how filling the combination of squash and black beans can be. Thank you very much for posting this recipe. It’s made me rethink going vegan, because if I can eat meals like this every night, it wouldn’t be too hard.

    • Nadia says

      Being vegan isn’t nearly as hard as it sounds! And all of Minimalist Baker’s recipes are this good. Most of them are vegan. ;)

  126. Grace says

    Thanks for this recipe- I made them last night and they were absolutely perfect! And they made great leftovers for lunch today :) Even my steak-loving, bean-hating boyfriend said they were delicious.

    I used olive oil, as I didn’t have any of the others on hand- not the absolute best for cooking the garlic but it worked, and it was great for the squash. Also, I used an immersion blender for my sauce and it worked just fine. Thanks again!

  127. Liv Faye says

    Yes! Another recipe I have the ingredients for! This is a must for me! I <3 beans and have some leftover squash. Brilliant recipe as always.

  128. Kelly says

    I’ve done a butternut squash recipe with a sage cream sauce that was Wow! Not Vegan but yum. Can’t wait to try this!

  129. Alex Kacha says

    I made these tonight// they were such a hit. I feel like such a nerd, I have made almost everything for the month of November.

    These were incredible.

    I didn’t have the chile in the sauce, so I just subbed chipotle powder and it worked great. I also added a tad of maple syrup after added 1 tb of coconut sugar I had left & it still was great.

  130. Jason says

    Made this last night. So good! And we both had leftovers today :)

    Love the blog. I passed it along to my stepmom over the holidays, and she was very excited to try out some of the recipes.

  131. Aimee says

    Made these for dinner and added your vegan parmesan cheese on top. So delicious! Love all of your filling entree recipies. Thanks! :)

  132. Jenny says

    Looks delicious! Just wanted to point out that if making this for someone with celiac or otherwise gluten free, PLEASE check your chiles in adobo, as some brands use wheat as a thickener. I found out the hard way when i poisoned my poor boyfriend with tacos.

  133. Erin says

    Hi Dana, I wasn’t sure where to post this since there’s no contact info through the lead page but I love your site and am planning on asking for your Food Photography School course as a Christmas present this year :) I was wondering if there’s also a light kit/backdrop set you recommend to go along with the course that way I can add those to my christmas wish list as well? I already have a Canon 70D and would love to have the tools/setup to jump right in once I receive the course!

  134. Kristin | Eat.Fly.Love. says

    I’m always looking for good veggie versions of my favorite meals, and these look fantastic! I’m a huge fan of butternut squash – and anything with so many beautiful avocados on it has to be good! :D

  135. Ashley says

    I made these for dinner last night and they were delicious! We aren’t vegan but I try to incorporate as many veggies as I can for our meals. I added some chicken and crumbled goat cheese to the mix for a few of the enchiladas which was a great addition.

    Step 7 was a bit confusing for me to, I decided to just add the beans to the pan I had made the sauce in to heat them up, then follow the steps from there and add in the butternut squash at the end and it worked perfectly.

  136. Nancy says

    Dear Dana,
    It didn’t turn right. Need some tips here. When I was serving they crumble horribly. Do yo wait for them to cool a bit before serving? I wonder maybe the type of tortilla….The taste was good but 0% in presentation. Btw your dish looks lovely.
    Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Nancy! It could’ve have been the type of tortillas you used. Sometimes they can be a bit too flimsy, or they aren’t fresh and are more likely to crumble. The key is getting them as fresh as possible, and not dousing them in sauce or they can get soggy (only putting sauce down the center of the tortillas and not the edges). I’m glad they still tasted good!

  137. Timaree says

    I made a similar recipe for my son and his girlfriend. I used a different sauce which my husband likes but I will try your sauce as I love those canned chipotles! The difference for the enchilada (and my son gave me high praise which he usually doesn’t) was adding an onion to the beans, a cup of frozen corn – or more, I didn’t measure – and I used sweet potato for the butternut squash. Try that for a change (once I left the beans out and it was still good).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Timaree! The corn and onion sound like lovely additions. Hope you enjoy this version as well!

  138. Emilie @ Emilie Eats says

    These are absolute perfection. Can I just fly over there and get a photography lesson? I kid (maybe).
    I’m a sucker for any kind of Mexican food. Those avocados tho <333 You've done it again!

  139. Roxana says

    Your neighbors sound awesome, and these enchiladas are killer! I love that there’s butternut squash in them – can’t wait to make!

  140. Laura Dannam says

    Hmm… while these look awfully delicious, they look eerily similar to an Oh She Glows recipe from both her cookbook and site. While I love your recipes, I notice this pattern quite often, with some recipes seeming almost identical to other vegan cooks. This could be strictly a coincidence, but it’s important to give credit where credit is due…

    • Lulu Renard says

      You will also find about 5,000 recipes for gluten free apple pie, vegan beet burgers, and grilled salmon with asparagus on the internet, all “eerily similar”. We all are human, and are inspired by similar flavors and textures especially if we are following a specific diet. Judging a cook or baker on her originality when she is posting a vegan version of familiar recipes is not quite fair.

      • Laura Dannam says

        I was not criticizing her for her vegan version of ‘familiar recipes’, I was simply pointing out that you can find the EXACT same recipe from another blogger’s site. And as I mentioned, this is not the first time I’ve noticed this. I wasn’t meaning to troll, just stating that if she is inspired by other bloggers, then it should be noted.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Laura, thanks for sharing, but it absolutely wasn’t! I did share that it was inspired by a Smitten Kitchen spaghetti squash taco recipe (if you read the post).

  141. Katrina @ Warm Vanilla Sugar says

    These sound so good! Perfect for when guests come over OR when you’re on your own. You’re lucky to have awesome neighbours who can just pop over any time – that sounds GREAT!

  142. Megin says

    Awwww…….one of my favorite recipes! I’ve (almost) converted non-vegans with this recipe! Everyone loves it and it’s the perfect dinner party or potluck recipe for vegans as well as non-vegans. Thank you for sharing with everyone…it’s a winner!

  143. Lily says

    These look amazing, as always. I too have been through many, many attempts at vegan scones. It is so hard to achieve the perfect balance between moist and crumbly, but not TOO crumbly…the secret I discovered to vegan scones (2+ years in the making) ended up being 6-7 tablespoons of ICE COLD coconut oil (cannot sub vegan butter) 1.5 cups AP flour .5 cups whole wheat, and about 2/3 cup wicked curdled vegan buttermilk. Not sure if this helps you, but either way can’t wait to see what you come up with!!

  144. Meg says

    Reading through your instructions and I’m confused at step 7 – what am I to place over heat? Am I adding the black beans to the pureed sauce? What happened to the squash after it was removed from the oven? Help – I’d like to make this for dinner!

    • Laura ~ RYG says

      Um, I’d love to think my neighbors would eat my cooking, I burn almost every gong.the pj thingy he’s totally good with. This recipe looks super filling. Love the pumpkin seeds on top.

  145. Lauren says

    Isn’t that Smitten Kitchen recipe delicious?! I didn’t expect the squash/bean combo to knock my socks off either. So I know I’ll love this recipe too!
    Aww I love that your neighbors are such good friends with you. I hope to have that one day :)