Butternut Black Bean Enchiladas #glutenfree #vegetarian

Butternut Squash Black Bean Enchiladas

  • Author: Deborah Davis
  • Prep Time: 45 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 mins
  • Yield: 2 cups 1x
  • Category: Sauce


Here’s how we made the enchilada sauce!


  • 67 dried guajillo peppers
  • 1 (15 oz.) can fire roasted tomatoes
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons lime juice
  • 2 tablespoons chopped cilantro
  • 1/2 tablespoon oregano
  • 1 teaspoon cumin
  • 1/81/4 cup water (reserved from boiling chiles)
  • Salt and Ground Black Pepper, to taste


  1. Break the stems off of 6-7 dried guajillo peppers. Plop them into a pot of hot water. Cook for 2-3 minutes and scoop them out of the pot with a slotted spoon. Using kitchen gloves, take out the veins and seeds. Place the peppers back into the pot of water and boil another 30 minutes or until they have plumped up again. Spoon the peppers out of the water and chop. Reserve 1/4 cup of the boiling water.
  2. In a skillet, add 1 tablespoon of olive oil and the onion. Cook for 5-7 minutes or until onion becomes translucent. Add the garlic, peppers, tomatoes, lime, cilantro, oregano, and cumin (everything except for the water). Cook for another 5-7 minutes to cook off some of the liquid.
  3. Transfer to a food processor and puree until smooth. Add reserved water until you achieve the right consistency – should be like a spaghetti sauce.
  4. Yields ~2 cups of enchilada sauce – just enough to make this recipe!