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.
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.
Enchiladas came to mind and there was no turning back! You can learn about the history of enchiladas here. The following is a plant-based rendition with black beans and butternut squash!
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.
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.
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.
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!
Butternut Squash Black Bean Enchiladas
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, and 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 (176 C) 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
*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.
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!
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!
Nicki says
Now that I think of it, these might freeze well already put together. Might try that so I can just pop them in the oven.
Kelsey says
Did you ever try freezing the assembled dish and baking later?
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!
Moo says
Do you think there is a way to use dry ground chipotle pepper instead of the canned version?
Yeah! That should work!
Dawn says
This was amazing! Made exactly as written. My new favorite dinner thanks so much
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 =)
I do!
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!
So SO kind! thanks Alexis! xoxo
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!
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.
Jenni says
Hello,
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!
Thanks!
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!
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!
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.
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.
Darenda says
Where in the store do I find Chipotle pepper in Adobo sauce???? Making these tonight.
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!
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!
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!
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.
Laura says
I made these using leftover Mexican Pinto Beans instead of the black beans. They were wonderful!
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!
Yay! Thanks Ginae!
Bridgette says
best enchiladas I’ve ever made. Absolutely delicious!
Darcy says
Could I substitute sweet potato for the butternut squash?
Samantha says
that sounds like a great idea!
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!
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? :)
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!
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!
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.
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!
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.
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!
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!
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!!!!
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?
That should work!
Jen says
So. Good. The sauce is delicious!! I love all of your recipes!
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. :)
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!
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!
Magnus says
Where I live you can’t buy chipotle peppers in adobo sauce – can I replace it with something else? Thank you
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.
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.
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!
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!
Collett says
Oh wow was this surprising. it was probably the best enchiladas of my life!
I absolutely love love LOVE this recipe. ^0^
steph says
These are amazing! I was blown away! Super hearty and filling.
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.
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!
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?
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!
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!
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!
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!
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!
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.
I LOVE YOUR BLOG!
I think that would be awesome! Let me know if you give that a try!
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!
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
Hmm, I used their corn tortillas, which are quite a bit smaller. The flour ones can be quite large!
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)
Elise says
Five stars – My husband and I love your blog!
Thanks Elise! xoxo
Megan says
Just made these tonight. Super easy and PACKED with flavour! my boyfriend thought it was a HOME RUN recipe!! definitely worth trying!
Cassie says
Ole! Looks better than the real deals!
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…
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.
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.
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 :)
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!
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!
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 :)
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.
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.
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 ;).
caroline says
These look unreal, and will definitely be making an appearance in my dinner-time rotation! Thanks for sharing!
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 :)
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.
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!
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!
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… :)
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. ;)
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!
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.
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!
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.
You made almost everything!? High fives! xoxo So glad you liked these, Alex!
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.
Kate says
Wow, such gorgeous photos!! Black beans and squash are a match made in heaven. Can’t wait to make these!
Aimee says
Made these for dinner and added your vegan parmesan cheese on top. So delicious! Love all of your filling entree recipies. Thanks! :)
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.
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!
Thanks,
Erin
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
Katie says
Wow what an amazing delicious recipe! Just what I was looking for. Its the perfect dinner dish! xoxo Katie
Sarah | Broma Bakery says
I’m always always looking for new enchilada recipes. Pinned and ready to EATTTTT
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.
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.
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!
Emily | Robust Recipes says
Double yum! I would have never thought to put squash in enchiladas but this sounds amazing!
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).
Thanks for sharing, Timaree! The corn and onion sound like lovely additions. Hope you enjoy this version as well!
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!
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!
Thanks Roxana. They are awesome! Hope you give this one a try!
sisters, jeans & messy buns says
This really looks amazing <3 I want to have it noooow :D
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.
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).
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!
It is great! We’re so lucky to have them. Hope you love this recipe, Katrina!
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!
Agreed, this is a great one for vegans + non-vegans alike!
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!!
Ah, thanks for the tips! Very helpful!
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!
Fixed! Sorry to confuse. You use the same skillet from earlier (for the sauce).
Kevin says
Are the black beans to be drained?
Only slightly! I’ve added that note in the ingredients list. Thanks!
Meg says
Thanks! Now it all makes sense. Maybe I just hadn’t had enough coffee yet!
Maureen says
Wow! These sound delicious. I think I need to make some for MY neighbors this holiday season. :)
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.
That would be a lovely holiday gift! :D
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 :)
Agreed! I wasn’t expecting too much, but was totally blown away!