Vegan Butternut Squash Black Bean Enchiladas made with sprouted gluten-free corn tortillas and pumpkin enchilada sauce. The perfect Mexican fall dish!
This post is sponsored in partnership by One Degree Organic Foods. All opinions expressed, as always, are my own. Thank you for supporting Fit Mitten Kitchen.
LET’S PLAY A GAME.
It’s called… “Everyone Raise Their Hands If They Like Mexican Food!”
*everyone raises hand*
In all seriousness though, doesn’t everyone like Mexican food? It’s one of those cuisines I rarely ever get sick of. I mean I may not want it every day, but I rarely turn down Mexican. I think it has to do with the fact you can enjoy it in so many different ways. Tacos, burritos, bowls, salads, chimichangas, tamales, enchiladas and the list goes on.
So many options that it’s *almost* impossible to get tired of it.
One way to enjoy a Mexican-inspired dish may even involve black bean enchiladas… with butternut squash. AND PUMPKIN ENCHILADA SAUCE. Because it’s fall and time for all things pumpkin – both sweet and savory.
So we’re making Vegan Butternut Squash Black Bean Enchiladas using a simple pumpkin enchilada sauce instead of the traditional tomato-based sauce. It’s quite good and still loaded with flavor.
And then for the filling we’ve got butternut squash and black beans, making this recipe suitable for the vegan and vegetarians in your life. And even the meat eaters too because they also need plants 😉
Can we just take a minute to appreciate how cute this butternut squash is though? It was a lot smaller in person.
It actually came from my in-laws garden. Drew came home with some type of fall/winter squash almost every time after stopping by on his way home from work. For awhile the squash were piling up in the corner of our kitchen. But then I finally made butternut squash mac and cheese, and now these butternut squash black bean enchiladas.
Butternut squash is kind of like sweet potatoes, in a sense they’re super versatile. I personally love subbing out the meat and adding in plants like squash or sweet potatoes in recipes like these enchiladas. Not that I don’t eat meat, but I do really love finding ways to get more plants into recipes and sharing that love with others so you all can maybe try some new things too!
Vegan Butternut Squash Black Bean Enchiladas
So these butternut squash black bean enchiladas do require just a bit more work than a quick 30-minute dinner, but I promise they’re so worth it. It’s just several different steps, but I break it all down in the recipe page so it’s super easy to follow.
Mainly you have to:
- Roast the butternut squash.
- Make your pumpkin enchilada sauce.
- Add the butternut squash to a pan with black beans and onions.
- Fill the corn tortillas and add to baking dish.
Speaking of corn tortillas, we’re using sprouted ones from One Degree Organic Foods. I’ve shared their products with you before but they’re truly one of my favorite brands out there. I just think their business model is super awesome. Basically they work on the premise that every ingredient has a story, and One Degree is sharing that story through their products and ingredients used in them. You can see where every ingredient in every product comes just by entering the code on the package. Super cool, right?!
They also work with organic farmers who use only plant-based methods, so all of their products are vegan-friendly.
One Degree just recently launched their tortillas line and oh em gee I can’t get enough. All of the tortillas are so good. And their corn tortillas were just patiently waiting to be made into enchiladas so here we are.
I even used a dairy-free/vegan shredded cheese blend too. And even though I do eat regular cheese occasionally, I was interested in trying out this dairy-free, plant-based blend. The verdict? It’s pretty good! It melts quite nicely and does taste like cheese! In case you were wondering 🙂
I feel like enchiladas just NEED cheese so I am glad that there are plant-based cheese options out there now. And Mexican food in general just needs avocado so don’t skimp there either…
Anyways, these Butternut Squash Black Bean Enchiladas are waiting for you.
Let me know if you give them a try!
- 2 TBS oil, divided
- 3 cups cubed butternut squash (could also sub sweet potato)
- 1/2 medium onion, diced
- 1 15oz can black beans, drained and rinsed
- 8 Sprouted Gluten-free Corn Tortillas
- shredded dairy-free/vegan cheese
Pumpkin Enchilada Sauce:
- 1 15oz canned pumpkin
- 2 cups water (or can use half broth)
- 1 1/2 TBS chili powder
- 1 TBS cumin
- 1 tsp paprika
- 1 tsp salt
- 1 chipotle pepper in adobo sauce + 2 tsp adobo sauce
- 1 TBS minced garlic
- fresh cilantro
- vegan shredded cheese
Prepare squash by cutting off ends, removing skin with peeler and scooping out seeds. Cut into small cubes.
Lightly grease 9×13 pan; set aside.
- Preheat oven to 400ºF; line a baking sheet with foil. Place cubed butternut squash on baking sheet, tossing with about 1 tablespoon of oil. Sprinkle on some cumin, garlic powder and salt. Bake for 10-12 minutes until tender. Remove from oven and set aside. Turn oven down to 350ºF.
- While the squash is baking, prepare the sauce: In blender combine canned pumpkin, water, chili powder, cumin, paprika, salt adobo pepper + sauce and garlic. Blend until completely smooth. Transfer pumpkin sauce to medium pot and over medium-low heat. Bring to simmer for 10 minutes – while the simmer step can be skipped, this will add more flavor to sauce.
- While the sauce is simmering prepare the onions and black beans: In a large skillet over medium heat cook onions in oil until fragrant. Add in black beans and gently stir. Once butternut squash is done add into skillet.
- Once the sauce has simmered for 10 minutes, add about 1/2 cup to butternut squash and black bean skillet stirring to coat.
- Place about 1 cup of pumpkin enchilada sauce in bottom of 9×13 greased skillet.
- Sprinkle a little bit of water on corn tortillas and place in microwave for about 30 seconds – or wrap in damp towel. This will help soften the corn tortillas and make them easier to roll.
- Prepare enchiladas: Place corn tortillas on flat surface. Fill with about 1/2 cup of the butternut squash black bean mixture. Sprinkle on about 2 tablespoons of cheese, if using. Gently roll and place seam side down in baking dish. Repeat with remaining tortillas – you should have enough for 8 tortillas. If you have extras, no worries. The mixture makes a great power bowl filling. Cover enchiladas with the remaining sauce.
- Bake for 10-15 minutes, topping with about 1/2 cup vegan shredded cheese for the last 5 minutes if desired. Serve immediately topping with fresh cilantro, avocado and more cheese if you’d like!
Store leftovers in covered container in fridge up to 3 days.
- Serving Size: 1 enchilada
- Calories: 509
- Sugar: 10g
- Sodium: 534
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 15g
- Protein: 17
- Cholesterol: 534
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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