Vegetarian Enchiladas

Versatile, freezer-friendly, and forever delicious, these cheesy butternut squash and black bean Vegetarian Enchiladas are one of our absolute favorites!

Healthy and packed with colorful veggies, these tasty vegetarian enchiladas are a big ol’ pan of cheesy delight. This recipe:

• Is quick to pull together, thanks to the help of a few pantry items.
• So tasty, I’m just as likely to make a pan of this Mexican vegetarian enchiladas casserole for only for Ben and myself as I am for a group of friends.
• Features simple ingredients and crowd-pleasing flavor.
• Easy enough to become a part of your weeknight meal rotation (along with my Vegetarian Burrito) and special enough to save for a dinner with friends or game day party.

These truly are the BEST EVER vegetarian enchiladas!

How to Make Vegetarian Enchiladas

This recipe uses a few time-saving pantry staples like canned enchilada sauce and black beans put you ahead of the dinner game.

If you’d like to take a bit more time with the recipe, you can also make these vegetarian enchiladas with my homemade Enchilada Sauce and these Instant Pot Black Beans.

 

Ingredients and Substitutions

• Butternut Squash. Sweet, nutty, and unexpectedly wonderful in enchiladas. Plus, butternut squash is packed with vitamins, potassium, and magnesium.
• Red Onion. Adds beautiful color and depth to the dish.
• Black Beans. Creamy, protein-packed goodness. The black beans pair perfectly with the butternut squash and make the enchiladas extra filling.
• Red Enchilada Sauce. A mild sauce with oodles of smoky flavor that coats every bite.
• Spices. For a deep, smoky flavor that’s a pleasing contrast to the sweetness of the butternut squash.
• Sharp Cheddar Cheese. Nothing beats the melty topping of cheddar cheese!
• Tortillas. I used whole-wheat tortillas to bump the nutrition content, but you can use any tortillas you prefer.

• Step-by-Step Instructions

  1. Sauté the onion in a large skillet.
  2. Add the squash, garlic, and spices. Cook until softened. Stir in the beans.
  3. Pour a layer of enchilada sauce in the bottom of a greased casserole dish. Fill each tortilla with the squash and bean mixture, roll them, then place seam-side down in the baking dish. Top with the remaining sauce and cheese.
  4. Bake vegetarian enchiladas at 375 degrees F for 20 to 25 minutes. ENJOY

  5. Recipe Variations

     • Vegetarian Enchiladas with Refried Beans. For vegetarian enchiladas refried beans, swap refried beans for the black beans. Spread them in the tortilla, before adding the sautéed butternut squash. (See Instant Pot Refried Beans and Crock Pot Pinto Beans for a recipe.)
     • Vegetarian Enchiladas Without Beans. Simply leave them out or try adding sautéed tofu like in my surprising and oh-so-yummy Vegan Enchiladas. (Another tofu hit: Tofu Tacos!)
     • Sweet Potato Vegetarian Enchiladas. Swap sweet potato or a squash that is similar in texture and flavor to butternut, such as kabocha or hubbard. Just make sure that, for your own sanity, it’s easy to peel and cube. (Love sweet potato? My Vegetarian Tacos will be a hit!)
     • Vegetarian Enchiladas with Spinach. Add even more veggies by stirring a few handfuls in with the butternut squash towards the end of its sauté time.