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Butternut Squash and Black Bean Enchilada Recipe in pan with cilantro on top

25-Minute Butternut Squash Black Bean Enchiladas


This Butternut Squash Black Bean Enchilada recipe is a healthy, 25 minute, vegetarian dinner the whole family will love.


  • 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)


  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Add the butternut squash, black beans, cumin, oregano, salt, and pepper. Stir well to combine and cook until heated through, about 3 minutes.
  4. 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.
  5. 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!


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  • Prep Time: 8 minutes
  • Cook Time: 17 minutes


  • Serving Size: 1 enchilada
  • Calories: 274
  • Sugar: 2 grams
  • Fat: 8 grams
  • Carbohydrates: 36 grams
  • Fiber: 16 grams
  • Protein: 14.5 grams