These 25-Minute Butternut Squash Black Bean Enchiladas are for busy nights when you want a healthy, homemade meal, FAST!
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Nope.
My experience is the opposite. It’s gotten more difficult as the kids have gotten older. The reason? Homework, activities, and being pulled in twenty five different directions at one time.
I do my best to use the meal prep system I describe in my Conquer Dinner eBook. Some weeks, I’m a super star. Other weeks, I fall flat on my face.
This 25-Minute Butternut Squash Black Bean Enchilada dinner recipe is for those weeks when I don’t have the time or just didn’t do enough meal prepping and I still want a healthy, homemade dinner. But I need it FAST.
Start to finish, you can have these Butternut Squash Black Bean Enchiladas on the table in 25 minutes, and there’s no meal prepping required.
I do cheat a little, though. I use canned butternut squash, canned black beans, and store-bought enchilada sauce. Sometimes, a mama’s gotta do what a mama’s gotta do.
When dinner turns out this delicious, no one can really complain about a few shortcuts.
How to Make Butternut Squash Enchiladas
Here’s what you have to do to get your Butternut Squash Black Bean Enchiladas on the table in 25 minutes:
First you’ll want to preheat your oven. Then chop your onion and sauté it, add the seasonings, canned butternut squash, and black beans.
Mix that all together and let it get warm throughout. It won’t look like something your kids will be excited about at this point, but just wait.
You’ve got to hide this mixture inside the tortillas.
Then you wrap them up and smother them all with enchilada sauce and cheese. Bake the whole thing, covered, for 10 minutes until the cheese is melted. Add the cilantro (totally optional–if you have kids and it will freak them out, leave it off. Otherwise, it’s a great compliment) and serve!
There you have it. An easy and healthy 25 minute dinner. Let me know when you try this one?!
Butternut Squash Enchiladas Video
25-Minute Butternut Squash Black Bean Enchiladas
- Total Time: 25 minutes
- Yield: 8 enchiladas 1x
Description
This Butternut Squash Black Bean Enchilada recipe is a healthy, 25 minute, vegetarian dinner the whole family will love.
Ingredients
- 1 teaspoon avocado oil
- 1 onion, chopped
- 2 teaspoons minced garlic
- 1 (15 ounce) can butternut squash *
- 1 (15 ounce) can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 cup red enchilada sauce *, divided
- 8 tortillas (I like these low-carb tortillas from Tortilla Factory *)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped cilantro (optional)
Instructions
- Preheat the oven to 400 degrees.
- In a large skillet, heat the oil. Add the chopped onion and sauté until softened, about 3 minutes. Add the garlic and sauté another minute.
- Add the butternut squash, black beans, cumin, oregano, salt, and pepper. Stir well to combine and cook until heated through, about 3 minutes.
- Spread 1/4 of the enchilada sauce on the bottom of a casserole dish. Scoop about 1/3 of a cup of the butternut squash filling into the center of each tortilla, roll it up, and place it seam-side down in the dish. Top with the remaining 1 cup of enchilada sauce and 1 cup of cheese.
- Cover with foil and bake in the 400 degree oven until everything is hot and the cheese it melted, about 10 minutes. Top with cilantro, if using. Enjoy!
Notes
*Links to products are affiliate links. Thank you for supporting Happy Healthy Mama!
- Prep Time: 8 minutes
- Cook Time: 17 minutes
Nutrition
- Serving Size: 1 enchilada
- Calories: 274
- Sugar: 2 grams
- Fat: 8 grams
- Carbohydrates: 36 grams
- Fiber: 16 grams
- Protein: 14.5 grams
If you make this Butternut Squash Black Bean Enchilada recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?
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This recipe was first published in October 2017. A video was added October 2019.
These came out great! My (picky) husband said it was just like being at a mexican restaurant.
Absolutely delicious, filling, and nutritious! Great use of my leftover butternut squash
Glad you loved this!
This recipe looks great, but why did you use gluten free flour tortillas when corn tortillas are traditional for enchiladas and are almost always already gluten free and are far easier to find? Not every grocery store carries gluten free flour tortillas, but they always have corn tortillas, at least in California. Not sure about the rest of the country.
I never knew canned butternut squash existed before, and am glad to know that Trader Joe’s carries it, I will try that!
Excellent flavor and was easy to make. I added corn to the dish and baked it longer because my squash was not as tender as I expected. I layered the tortillas and made it like a casserole instead of rolling the. I also added a few sliced olives to the top.
Thank you for this incredible recipe!
Made this last night and my hubby said they are the best enchiladas he’s ever had! So easy to make and super flavorful. This will be in our regular rotation.
Well that’s awesome! Thanks for letting me know! 🙂
Made this tonight it was delicious, and one out of my three kids eat it. I’ll call that a win!
Thanks for the feedback, Aileen! 🙂
Wow! this recipe is incredible and exactly what I needed for my dinner! I can’t wait to try this recipe, thank you!
I hope you love it, Aria!!
Fantastic. I just bought cans of butternut squash at Trader Joe’s (a new product there) with no plans for what to do with it. Can I directly sub garlic powder for minced garlic? Thank you!
That should work fine!