Butternut Squash Black Bean Enchiladas with Pumpkin

Vegan Butternut Squash Black Bean Enchiladas made with sprouted gluten-free corn tortillas and pumpkin enchilada sauce. The perfect Mexican inspired fall dish!

this recipe

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!

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx, Ashley

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