Vegan Butternut Squash Black Bean Enchiladas with a simple pumpkin enchilada sauce. Gluten-free
How to Make...

Vegan 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 fall dish!

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 enchiladas 1x
  • Scale:



  • 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


  • avocado
  • 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.

  1. 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.
  2. 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.
  3. 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.
  4. Once the sauce has simmered for 10 minutes, add about 1/2 cup to butternut squash and black bean skillet stirring to coat.
  5. Place about 1 cup of pumpkin enchilada sauce in bottom of 9×13 greased skillet.
  6. 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.
  7. 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.
  8. 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!

Recipes Notes:

Store leftovers in covered container in fridge up to 3 days.

Recipe adapted from Minimalist Baker and Martha Stewart

Nutrition Information:

  • 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