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This Vegetarian Black Bean Enchiladas recipe is a vibrant, wholesome meal that brings together the hearty flavors of roasted butternut squash and protein-packed black beans.
What makes it truly special is the balance of textures and flavors—sweet, tender squash contrasts beautifully with smoky chipotle-infused tomato sauce and creamy melted cheese.
It’s a fantastic source of plant-based protein and fiber, which supports digestive health and keeps you feeling full longer.
The use of olive oil adds healthy monounsaturated fats, promoting heart health, while the recipe remains relatively low in saturated fats.
Perfect for everyday cooking, it’s simple to prepare, with most of the work done in the oven, making it both time-efficient and satisfying.
Whether for cozy weeknight dinners or meal prep, these enchiladas deliver comforting flavor without complexity, plus easy vegan adaptability by swapping out the cheese.
Must-Have Tools for Perfect Results
1. Baking Sheet with Parchment Paper
Ideal for roasting the butternut squash evenly without sticking. Parchment paper simplifies cleanup and keeps veggies caramelized, enhancing natural sweetness.
A versatile tool for roasting vegetables, baking cookies, or preparing sheet pan dinners.
2. Medium Skillet
Essential for simmering the tomato-chipotle sauce to develop rich, smoky flavors.
A good skillet ensures even heat distribution for sautéing, frying, or reducing sauces, making it indispensable in everyday cooking.
3. 9×13 Inch Baking Dish
Perfect for assembling and baking enchiladas in a single layer, allowing cheese to melt and sauce to soak in beautifully.
Great for casseroles, lasagnas, and other baked dishes, it’s a staple in any kitchen.
4. Chef’s Knife
For chopping scallions, slicing jalapeños, and prepping all fresh ingredients.
A sharp, durable knife improves precision and safety, streamlining meal prep from veggies to proteins.
5. Grater
To shred white cheddar cheese finely and evenly, ensuring it melts uniformly.
A reliable grater is great for cheese, zesting citrus, or preparing vegetables like carrots and zucchini.
Vegetarian Black Bean Enchiladas
Equipment
- 1 Baking Sheet (lined with parchment paper)
- 1 Medium Skillet
- 1 (9×13-inch) baking dish
- 1 Chef’s knife
- 1 Grater
Ingredients
For the Filling:
- 2 teaspoons extra-virgin olive oil
- 2 cups butternut squash peeled and cut into cubes
- ⅓ cup scallions finely chopped
- 1 cup cooked black beans rinsed and drained
- Salt and freshly ground black pepper to taste
For the Sauce:
- 2 teaspoons extra-virgin olive oil
- 1 14-ounce can tomato sauce
- 1 garlic clove minced
- 3 tablespoons chipotle peppers in adobo sauce
- Salt and freshly ground black pepper to taste
For Assembly:
- 6 to 8 corn tortillas store-bought or homemade
- 2 cups shredded white cheddar cheese
- 1 fresh jalapeño thinly sliced
To Serve:
- Fresh cilantro leaves
- Avocado slices
- Lime wedges
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Spread the cubed butternut squash evenly on a parchment-lined baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss gently to coat. Roast for approximately 25 minutes or until the squash is tender and has developed a golden-brown color.
- Prepare the Filling: Once the squash is roasted, transfer it to a mixing bowl. Add the chopped scallions and the drained black beans. Stir everything together gently to combine the flavors evenly.
- Cook the Chipotle Tomato Sauce: In a medium skillet over medium heat, warm 2 teaspoons of olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.Pour in the tomato sauce and stir in the chipotle peppers with their adobo sauce. Season with salt and pepper. Simmer gently for 5 minutes, stirring occasionally, to blend the smoky flavors.
- Assemble the Enchiladas: Lightly grease a 9×13 inch baking dish. Pour about 2 tablespoons of the chipotle tomato sauce onto the bottom and spread evenly. Warm the corn tortillas briefly to make them pliable. Spoon about ½ cup of the squash and black bean filling onto each tortilla, add a tablespoon of sauce, and sprinkle with a little shredded cheese. Roll the tortillas tightly and place them seam-side down in the baking dish.
- Top and Bake: Pour the remaining sauce over the rolled enchiladas, spreading it evenly. Sprinkle the rest of the shredded cheese on top and arrange jalapeño slices over the cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake uncovered for another 5 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the enchiladas from the oven and let them rest for a few minutes. Garnish with fresh cilantro leaves, serve with creamy avocado slices, and offer lime wedges on the side for squeezing.
Notes
- Vegan Adaptation: To make this dish vegan, simply omit the cheese and serve with a dollop of vegan sour cream mixed with a squeeze of fresh lime juice.
- Tortilla Tip: Warming the corn tortillas before assembly helps prevent them from cracking when rolled. You can do this by wrapping them in a damp towel and microwaving for 30 seconds or heating briefly in a dry skillet.
- Make-Ahead: The filling and sauce can be prepared a day in advance and stored separately in the refrigerator for easy assembly and baking later.
- Spice Level: Adjust the amount of chipotle peppers or jalapeños according to your preferred heat tolerance.
- Storage: Leftovers keep well refrigerated in an airtight container for up to 3 days and reheat nicely in the oven or microwave.
Chef’s Secrets for Perfect Enchiladas
Mastering these enchiladas is all about layering flavors and textures thoughtfully.
Roasting the butternut squash until golden caramelizes its natural sugars, adding a depth of sweetness that balances the smoky chipotle sauce.
Don’t skip tossing the roasted squash with scallions and black beans to ensure each bite is well-seasoned and full of texture.
Warming the corn tortillas before assembling prevents them from cracking and makes rolling easier.
When baking, covering the dish initially helps the cheese melt without drying out the tortillas, while uncovering at the end creates a bubbly, golden cheese topping.
For an extra burst of flavor, consider adding a squeeze of lime juice to the filling or topping just before serving.
These subtle tweaks elevate the dish beyond the basics and guarantee a satisfying, comforting meal.
Serving Suggestions to Elevate Dinner
This dish pairs wonderfully with fresh, vibrant sides to complement its rich flavors.
A simple green salad with a tangy vinaigrette can lighten the meal and add a crisp texture contrast.
For a heartier accompaniment, serve with Mexican-style rice or cilantro lime quinoa to soak up the delicious sauce.
Garnish enchiladas with creamy avocado slices, fresh cilantro, and lime wedges to brighten each bite.
A dollop of sour cream or vegan sour cream on top adds cooling creaminess that balances the smoky heat of the chipotle sauce.
For a festive touch, sprinkle chopped radishes or pickled jalapeños to add crunch and acidity, creating a well-rounded plate that pleases the palate.
Storage Tips for Freshness and Flavor
To keep your enchiladas fresh, store leftovers in an airtight container in the refrigerator for up to three days.
When reheating, cover the enchiladas with foil to prevent the tortillas from drying out and warm them in the oven at 350°F until heated through.
Avoid microwaving if possible, as it can make the tortillas soggy.
The filling and sauce can also be prepared ahead of time and refrigerated separately, which is perfect for busy weeknights—just assemble and bake when ready.
If you want to freeze the enchiladas, assemble them in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to two months.
Thaw overnight in the refrigerator before baking as directed.
Frequently Asked Questions Answered Clearly
1. Can I use canned butternut squash instead of fresh?
While canned butternut squash can be convenient, fresh roasted squash offers better texture and flavor. If you do use canned, drain it well and roast briefly to enhance its taste before mixing with the filling.
2. Are corn tortillas necessary, or can I use flour tortillas?
Corn tortillas are traditional and provide an authentic flavor and texture, plus they hold up better in baking. Flour tortillas are softer and more pliable but can make the dish heavier. Use whichever you prefer, but warming them before rolling is key.
3. How spicy are these enchiladas?
The chipotle adobo sauce and jalapeños give a moderate smoky heat. You can adjust the spice level by reducing the chipotle amount or omitting jalapeños if you prefer milder flavors.
4. Can I make this recipe gluten-free?
Yes! Using corn tortillas makes this recipe naturally gluten-free. Just ensure any canned ingredients or cheeses are labeled gluten-free if you have sensitivities.
5. What can I substitute for cheddar cheese?
You can use Monterey Jack, mozzarella, or a Mexican cheese blend for a milder, meltier cheese. For a vegan option, use plant-based cheese alternatives or omit cheese entirely and add creamy avocado or a cashew-based sauce.
This recipe is inspired by loveandlemons and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.