Butternut & Black Bean Enchiladas
Fall inspired enchiladas, count me in! These butternut & black bean enchiladas make for an easy weeknight meal. I love this meal because it not only comes together so quickly but it makes for a delicious and nourishing dinner. The cubed butternut in here is a great addition–I can’t get enough of adding this in everything right now! I think this is something that the whole family will love.
Butternut & Black Bean Enchiladas
What you need to make Butternut & Black Bean Enchiladas:
- Flour Tortillas
- Cubed Butternut, small cubes
- Spinach
- Black Beans
- Red Enchilada Sauce
- Yellow Onion
- Cumin, paprika, chili powder, sea salt
- Minced garlic clove
- Shredded Mexican Cheese
- Avocado, Cilantro
Why you’ll love these:
- These make for a delicious meatless meal that will still be satisfying!
- They are so easy to make!! Perfect when you want a quick weeknight dinner
- A recipe that everyone will enjoy!
- Perfect for leftovers the next day and can easily be reheated!
Can I use any tortilla?
I think that flour tortillas work best here for holding everything together! If you have a tortilla that you prefer, you can use it but make sure it isn’t one that easily falls apart.
What enchilada sauce did you use?
I just used a jarred enchilada sauce here! You can use green or red enchilada sauce, whichever you prefer.
How do you store these for leftovers?
These enchiladas make for great leftovers! I keep mine in a sealed container in the fridge to maintain the freshness. It’s best if you at least remove them from the casserole dish! I like these containers or this one for a variety of different sizes.
What I used to make these:
Casserole Dish
How to make Butternut & Black Bean Enchiladas:
- Start by preheating the oven to 375 degrees.
- In pan, add extra virgin olive oil, minced garlic and onion in a pan to saute. Add in cubed butternut squash. Continue to saute until the butternut isn’t firm.
- Add black beans and spinach to wilt. Add in seasonings: cumin, paprika and chili powder and continue to mix together.
- In casserole dish, add red enchilada sauce to cover the bottom, reserving at least ½ cup for the top.
- Roll flour tortillas. Add a little mixture into each tortilla and roll up. Place down in the pan with the seal down.
- Top enchiladas with leftover enchilada sauce and shredded Mexican cheese.
- Bake for 20 minutes.
If you like these, you may also enjoy these recipes on One Balanced Life:
- Sweet Potato and Black Bean Quesadilla
- Shrimp Tostadas with Pineapple Salsa
- Air Fried Avocado Tacos
- One Pan Taco Pasta
Looking for more fall inspired recipes? Try these!
Recipe tip:
- You want to use a good flour tortilla here so everything will hold together. I used the Whole Foods 365 brand of Flour tortillas!
- If you prefer green enchilada sauce, you can use that instead of red. I used the Trader Joe’s Red Enchilada Sauce.
- Adjust the taste of the butternut, black bean and onion mix to taste. Feel free to add more sea salt, seasonings, etc!
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Butternut & Black Bean Enchiladas
Fall inspired enchiladas!
Ingredients
- 2 cups butternut squash, cubed (I used the small cubes from Trader Joe's)
- 1 yellow onion
- 1 can black beans, drained
- 1 1/2 cup red enchilada sauce
- 1 1/2 cup shredded Mexican cheese
- 1 tbsp evoo
- 1 garlic clove, minced
- 2 cups fresh spinach
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp sea salt & pepper
Instructions
- Start by preheating the oven to 375 degrees.
- In pan, add extra virgin olive oil, minced garlic and onion in a pan to saute. Add in cubed butternut squash. Continue to saute until the butternut isn't firm.
- Add black beans and spinach to wilt. Add in seasonings: cumin, paprika and chili powder and continue to mix together. Adjust to taste if needed.
- In casserole dish, add red enchilada sauce to cover the bottom, reserving at least 1/2 cup for the top.
- Roll flour tortillas. Add a little mixture into each tortilla and roll up.
- Place down in the pan with the seal down.
- Top enchiladas with leftover enchilada sauce and shredded Mexican cheese.
- Bake for 20 minutes.
- Top with cilantro and avocado. Enjoy!
