Black Bean and Roasted Butternut Squash Enchiladas

Why You’ll Love This Recipe

• Cozy meets bright: caramelized roasted squash and hearty black beans under tangy, vibrant salsa verde.
• Weeknight-friendly with mostly pantry staples; smart shortcuts like jarred salsa verde.
• Balanced and satisfying: whole-wheat tortillas, plenty of fiber, and a creamy avocado finish.
• Flexible: easily made vegetarian, vegan, or spicier to fit your taste.

Grocery List

• Produce: 1 butternut squash, 1 avocado, 1 lime (plus extra for serving), 1 bunch cilantro, 1/2 medium red onion, 3 garlic cloves
• Dairy: Monterey Jack or Oaxaca cheese, sour cream or Greek yogurt (optional cotija for serving)
• Pantry: 2 cans black beans, salsa verde (2 cups), whole-wheat tortillas (8), olive oil, ground cumin, chili powder, smoked paprika, ground coriander, kosher salt, black pepper

Full Ingredients

Roasted Squash

• 1 medium butternut squash (2 to 2.5 lb), peeled, seeded, and cut into 1/2-inch cubes (about 5 cups)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander

Black-Bean Filling

• 1 tbsp olive oil
• 1/2 medium red onion, finely chopped (about 3/4 cup)
• 3 garlic cloves, minced
• 2 (15-oz) cans black beans, drained and rinsed
• 1/4 cup water
• 1/4 tsp kosher salt
• 1 tbsp fresh lime juice

Enchiladas & Sauce

• 8 whole-wheat tortillas (8-inch)
• 2 cups salsa verde (store-bought or homemade)
• 1/4 cup finely chopped cilantro, plus more for serving
• 1 1/2 cups shredded Monterey Jack or Oaxaca cheese (6 oz)
• Neutral oil or cooking spray for the baking dish

Avocado Crema & Garnish

• 1 large ripe avocado
• 1/2 cup sour cream or Greek yogurt
• 2 tbsp fresh lime juice
• 1 tbsp water (plus more as needed to thin)
• 1/4 tsp kosher salt
• Optional: 2 tbsp crumbled cotija; lime wedges

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed sheet pan inside to preheat; a hot pan helps caramelize the squash. Lightly oil or spray a 9×13-inch baking dish and set aside for later.

Step 2: Roast the butternut squash

In a large bowl, toss the squash cubes with 2 tbsp olive oil, kosher salt, pepper, cumin, chili powder, smoked paprika, and coriander. Carefully pour the seasoned squash onto the hot sheet pan and spread in an even layer. Roast 22–25 minutes, flipping once halfway through, until edges are browned and centers are tender.

Step 3: Make the black-bean base

While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring, until softened and translucent, 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant. Add the black beans, water, and 1/4 tsp salt; stir and lightly mash some of the beans with a spoon to create a creamy, cohesive mixture. Turn off the heat until the squash is ready.

Step 4: Combine filling and season

Fold the roasted squash into the bean mixture along with 1 tbsp lime juice. Taste and adjust seasoning with a pinch of salt or more lime as needed. You want a well-seasoned, slightly saucy filling that holds together.

Step 5: Prep tortillas and sauce

Reduce oven temperature to 375°F. Stir 1/4 cup chopped cilantro into the salsa verde. Spread 1/2 cup salsa verde over the bottom of the prepared baking dish. Warm the tortillas so they roll without cracking: microwave them wrapped in a damp towel for 45–60 seconds or heat briefly in a dry skillet.

Step 6: Roll, sauce, and bake

Working one at a time, place about 1/3 cup of filling down the center of each tortilla and add a small pinch of cheese. Roll snugly and place seam-side down in the dish. Repeat with all tortillas (8 total). Pour the remaining salsa verde evenly over the enchiladas, then sprinkle with the remaining cheese. Bake at 375°F for 18–22 minutes, until the cheese is melted and the sauce is bubbling. For golden spots, broil 1–2 minutes, watching closely.

Step 7: Make avocado crema and serve

While the enchiladas bake, blend the avocado, sour cream or Greek yogurt, lime juice, water, and salt until smooth and pourable; thin with a splash more water if needed. Let the enchiladas rest 5 minutes out of the oven. Drizzle generously with avocado crema, shower with cilantro (and cotija if using), and serve with lime wedges.

Pro Tips

• Speed up squash prep by microwaving the whole squash for 2 minutes to loosen the skin before peeling.
• To prevent soggy enchiladas, keep the bottom sauce layer thin and avoid overfilling tortillas.
• Warm tortillas are key—if one cracks, overlap the tear when rolling and place seam-side down.
• For extra flavor, char tortillas in a dry skillet 10–15 seconds per side before filling.
• If your salsa verde is very tart, whisk in 1–2 tsp honey to balance the acidity.

Variations

• Vegan: use plant-based cheese and swap the crema for a blend of avocado, dairy-free yogurt, and lime. Everything else is naturally vegan.
• Spicy corn and poblano: add 1 roasted poblano (chopped) and 1 cup corn kernels to the bean mixture.
• Red enchiladas: swap salsa verde for 2 cups red enchilada sauce and finish with queso fresco instead of cotija.

Storage & Make-Ahead

Refrigerate leftovers tightly covered for up to 4 days; reheat covered at 350°F for 15–20 minutes. The avocado crema keeps 1–2 days (press plastic wrap directly on the surface to prevent browning). Make-ahead: roast the squash and cook the bean mixture up to 3 days in advance. Assemble up to 24 hours ahead—add the top layer of salsa and cheese just before baking for best texture. To freeze, assemble without baking, wrap tightly, and freeze up to 2 months. Bake from frozen at 350°F, covered, 35–45 minutes, then uncover to brown.

Nutrition (per serving)

Approx. 720 calories; 25g fat; 93g carbohydrates; 31g protein; 14g fiber; 980mg sodium. Nutrition will vary based on brands and toppings.