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Butternut Squash and Black Bean Enchiladas

Yields1 ServingPrep Time30 minsCook Time15 minsTotal Time45 mins

Butternut Squash and Black Bean Enchiladas – easy and delicious meatless meal! A little bit spicy, a little bit sweet. The whole family will love this recipe!

 3 cups cooked, unseasoned, mashed or pureed butternut squash
 8 ounces cream cheese, softened
 1 teaspoon cumin
 2 teaspoons chili powder
 1 teaspoon salt
 ½ tsp onion powder
 2 cloves garlic, minced
 1 small jalapeno, seeded and minced
 1 15- ounce can black beans, rinsed and drained
 12 corn tortillas
 2 cups shredded Mexican-blend cheese, divided
 1 ½ cups enchilada sauce

Preheat the oven to 375F and spray a large rectangular baking dish with cooking spray.


In a large mixing bowl, combine the butternut squash and cream cheese until well-mixed. Stir in spices, garlic, jalapenos and black beans. Add in half a cup of the enchilada sauce and 1 cup of the cheese.


Place a generous amount of filling in each tortilla and roll tightly (warm the tortillas to make rolling easier if you need to). Place in baking dish and pour remaining enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese.


Bake, uncovered, 10 - 15 minutes, until bubbly.

Nutrition Facts

Amount Per Serving
Calories 253
% Daily Value *
Total Fat 13g20%

Saturated Fat 7g35%
Trans Fat 0g
Cholesterol 37mg13%
Sodium 721mg31%
Total Carbohydrate 26g9%

Dietary Fiber 6g24%
Sugars 4g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.