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:

Simple
Hearty
Flavorful
Smoky
Spicy
& 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
Print
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

Ingredients

ENCHILADAS

  • 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

SAUCE

  • 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

Instructions

  • 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.

Notes

*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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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenny, we haven’t tried this recipe with those tortillas but it should work! Let us know how it goes!

  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
    Easy!!!!!

    • 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:
    Spinach
    Mushrooms
    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!