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Butternut Black Bean Enchiladas #glutenfree #vegetarian
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5 from 1 vote

Butternut Squash Black Bean Enchiladas

Whip up this vegetarian, veggie-packed version of a classic main dish - enchiladas. Your family is sure to love it!
Prep Time25 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 55 minutes
Course: Entree
Cuisine: Gluten-free, Vegetarian
Servings: 6 servings
Calories: 368kcal

Ingredients

  • 2 cups butternut squash, cubed
  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 1 poblano pepper, chopped
  • 1/2 yellow onion, chopped
  • 1 can (15 oz) black beans
  • 2 cups red enchilada sauce
  • 2 cups chopped kale
  • 5-6 six inch round corn tortillas
  • 8 ounces shredded cheddar and/or pepper jack cheese
  • Chopped fresh cilantro sour cream, and guacamole for serving

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Toss the cubed butternut squash in the olive oil and spread in a single layer on a baking sheet. Bake for 30 minutes.
  • Add the chopped peppers and onion to the same pan as the butternut squash and let bake another 15 minutes. Remove from the oven and set aside.

To make the enchiladas:

  • Spread about 3 tablespoons of enchilada sauce evenly along the bottom of an 8"x8" glass baking dish. Add a layer of tortillas. Next add all of the roasted squash mixture, 1/2 of the kale and ~1/3 of the cheese. Next, add another layer of tortilla and then the beans and the rest of the kale. Add the rest of the cheese, another layer of tortilla and top with the sauce. (See GIF below!)
  • Cover with foil and bake for 35 minutes. Remove foil and sprinkle with a little more cheese if you have it and bake, uncovered for another 10 minutes or until bubbly and cheese on top has melted.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3-4 days.
  • Leftovers also freeze well. 

Nutrition

Serving: 1/6th | Calories: 368kcal | Carbohydrates: 38g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 700mg | Fiber: 9.5g | Sugar: 8g