Butternut Squash & Black Bean Enchiladas Recipe

Name: Butternut Squash & Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large whole wheat tortilas; 5 cups butternut squash, peeled & cubed; 1/4 cup low sodium soy sauce; 1 cup cider vinegar; 1 tablespoon olive oil; 2 leeks, thinly sliced; 4 garlic cloves, finely chopped; 1 teaspoon cumin; 1/2-1 teaspoons cayenne pepper; 1 15 ounces can of black beans, drained & rinsed; 2 cups cheddar cheese, grated; 1 cup salsa (my favorite is Green Mtn. Gringo); 1/2-1 cups sour cream; 1-2 tablespoons fresh cilantro

Servings: persons

6 large whole wheat tortilas
5 cups butternut squash, peeled & cubed
1/4 cup low sodium soy sauce
1 cup cider vinegar
1 tablespoon olive oil
2 leeks, thinly sliced
4 garlic cloves, finely chopped
1 teaspoon cumin
1/2-1 teaspoons cayenne pepper
1 15 ounces can of black beans, drained & rinsed
2 cups cheddar cheese, grated
1 cup salsa (my favorite is Green Mtn. Gringo)
1/2-1 cups sour cream
1-2 tablespoons fresh cilantro

1
["In a large sauce pan bring the squash, soy sauce and 3/4 cup of the cider vinegar to a boil. Turn heat down to medium-low and cook until the squash is very soft and most of the liquid is absorbed, about 3o minuets.", "While the squash is cooking heat the olive oil in a shallow pan over medium high heat. Saute the leeks, garlic and cumin until soft, 5 to 7 minuets. Add the remaining 1/4 cup cider vinegar, crushed pepper, and black beans. Turn the heat to low and simmer while the squash finishes cooking.", "When the squash is done mash it with a fork, leaving lots of big chunks. Fold the bean and leek mixture into the squash along with 1 cup cheese.", "Fill the tortillas with the filling, roll and place tightly in a lightly greased 9 x 13"" baking pan. Pour 1 cup of the salsa over the top and sprinkle with the remaining 1 cup of cheese. Bake at 375? for 25 minuets or until the cheese and salsa start to bubble. Broil for 5 minutes until the cheese is brown.", "Serve with more salsa, sour cream, and cilantro if desired."]

2534

kcal

Calories

256

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 large whole wheat tortilas, 5 cups butternut squash, peeled & cubed, 1/4 cup low sodium soy sauce, 1 cup cider vinegar, and more.

Yes, Butternut Squash & Black Bean Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash & Black Bean Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions