Easy Vegetarian Butternut Squash Enchiladas with Black Beans
Creamy butternut squash enchiladas with black beans, ricotta, and homemade sauce. A hearty, flavorful vegetarian dinner the whole family will love.
September 2025 update: I first shared this recipe for Butternut Squash Enchiladas in August of 2024. In this revision, I freshened up the post, added more details around nutrition and substitutions and included pictures of the step-by-step process of making them. I hope you enjoy these as much as we dol.
🔗 Recipe Quick Links
👩🍳The Reasons You’ll Love These Butternut Squash Enchiladas
I wasn’t sure how Brant would react to these butternut squash enchiladas. He’s the type who usually wants a big serving of meat, so I didn’t mention that these were completely vegetarian. He cleaned his plate without a single comment and simply said they were good, which in my book is the best kind of compliment.
The kids weren’t wild about the black beans, so I usually leave them off one side of the pan to keep everyone happy. What really makes these enchiladas shine is the homemade enchilada sauce. It adds a rich, smoky depth that soaks into the roasted squash, ricotta, and melted cheese, making every bite cozy and full of flavor.
These enchiladas are hearty, creamy, and satisfying enough to serve as a main course, yet light enough that you won’t feel weighed down. They’re a great way to bring more veggies to the table without sacrificing comfort food vibes, and they make a perfect weeknight dinner that can be customized for picky eaters or prepped ahead for busy nights.
They are high in protein and very high in fiber and packed with vegetables. I think you will like eating them as much as you like serving them.
🛒 Ingredients You’ll Need for Butternut Squash Enchiladas
These vegetarian enchiladas only need a handful of fresh, flavorful ingredients that work together perfectly:
🥣 Step-by-Step Instructions for Butternut Squash Enchiladas
Preheat your oven to 425°F. Peel the butternut squash, scoop out the seeds, and cut it into small, even cubes. The more uniform the pieces, the more evenly they will roast. Place the cubes in a bowl and toss them with olive oil, salt, and pepper until everything is coated. Spread them out in a single layer on a baking sheet so they have space to brown. Roast the squash for about twenty to twenty five minutes, or until the edges are golden and the centers are tender when pierced with a fork. Set the roasted squash aside to cool slightly while you prepare the filling.
While the squash is in the oven, heat a little olive oil in a skillet over medium heat. Add the diced onion and cook until it turns soft and translucent, stirring now and then so it cooks evenly.
Stir in the black beans once the onion is ready. If you are using canned beans, be sure they are drained and rinsed to keep the flavor clean and not overly salty. Let the beans warm through, then remove the skillet from the heat and gently fold in the roasted squash. The goal is to combine everything without mashing the squash.
Lower the oven temperature to 375°F so it is ready for baking. While the oven cools down a little, warm the tortillas until they are pliable. You can wrap them in a damp paper towel and microwave them for about thirty seconds, or heat them in a dry skillet for a few seconds on each side. This keeps them from breaking when you roll them up.
To assemble, spread a thin layer of ricotta across each tortilla. Spoon a generous portion of the squash and bean mixture on top of the ricotta, then roll the tortilla up snugly. Place each rolled tortilla seam side down in a baking dish so they stay in place while baking. Continue until the dish is filled.
Pour enchilada sauce over the tortillas, making sure every piece is well coated. This keeps the enchiladas moist and flavorful. Sprinkle shredded cheese evenly over the top. A Mexican blend works beautifully, but cheddar or Monterey Jack will melt nicely too. You can also add some diced jalapeños or black olives if you want.
Bake the enchiladas for about twenty-five minutes, or until the cheese is melted and bubbling and the tortillas look slightly crisp on the edges. Let them rest for five minutes before serving so they hold together better when plated.
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Butternut Squash Enchiladas
Equipment
Ingredients
- 30 oz Ricotta Cheese
- 1 Small Butternut Squash (peeled, seeded, and diced (about 3 cups))
- 1½ tbsp extra-virgin olive oil
- Salt and pepper (to taste)
- 15 oz Black Beans (If canned, drained and rinsed.)
- 1 Small Onion (diced)
- 28 oz Enchilada Sauce
- 12 Corn Tortillas (or flour tortillas work too)
- 2 cups Shredded Cheese (Sharp cheddar, mexican blend or your favorite)
Instructions
- Preheat your oven to 425°F.
- Peel, remove seeds and dice 1 Small Butternut Squash. Toss the diced butternut squash with 1½ tbsp extra-virgin olive oil, Salt and pepper. Spread it on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized. Set aside.
- Heat 1 tsp of olive oil in a small skillet. Dice 1 Small Onion and add it to the skillet, cooking until onion is translucent. Add 15 oz Black Beans (drained and rinsed) and heat through. Remove from heat and mix in the roasted butternut squash.
- Reduce the oven temperature to 375°F.
- Warm the tortillas slightly to make them pliable. You can do this in the microwave or on a dry skillet.
- Spread a thin layer of ricotta on each tortilla. Spoon a portion of the filling onto each tortilla, roll them up, and place them seam-side down in the baking dish. Pour the enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle 2 cups Shredded Cheese evenly over the top.
- Bake for 25 minutes.
Notes
Substitutions
Nutrition
FAQs
Can I roast the squash ahead of time?
I don’t see why you couldn’t roast it a couple days in advance. Store it in the fridge and pull it out when you are ready to assemble the Enchiladas.
Can I use a different cheese instead of ricotta?
Yes. Ricotta adds creaminess, but cottage cheese blended smooth, goat cheese for a tangy note, or even cream cheese can give similar richness with different flavor twists.
Serving Suggestions for Butternut Squash Enchiladas
These enchiladas are filling enough to stand on their own, but adding a few sides and toppings makes the meal feel complete. I like to top them with fresh cilantro, sliced avocado, or a squeeze of lime juice right before serving. A dollop of sour cream or Greek yogurt also balances the spice and adds a cool, creamy finish.
On the side, a simple green salad with a tangy vinaigrette keeps things light. Spanish rice or cilantro lime rice makes the plate heartier, while roasted peppers or sautéed zucchini bring in extra veggies. If you want a little crunch, serve with tortilla chips and homemade salsa or guacamole.
For drinks, try iced tea or even a light Mexican beer. And if you are planning for leftovers, these enchiladas reheat well the next day, so they work great as a make-ahead dinner or easy lunch.
More Mexican Recipes You’ll Love
If these butternut squash enchiladas win a spot at your table, I’ve got plenty of other Mexican-inspired recipes you’ll want to try next.
For breakfast, my Healthy Breakfast Burritos with Sweet Potato and Black Beans are loaded with sweet potatoes, black beans, eggs, and sausage. They’re freezer-friendly, protein-packed, and perfect for busy mornings.
When it comes to side dishes, you can’t go wrong with Jalapeño Peach Creamed Corn with Parmesan, where sweet corn simmers in cream with peach puree, jalapeños, and bacon for a rich mix of sweet and spicy. Another favorite is my Grilled Corn Salad with Zesty Lime Dressing, a crunchy, fresh dish that’s perfect for taco night or summer cookouts.
If you’re looking for hearty mains, try my Mexican Chicken Pasta Salad, which is high in protein and loaded with veggies, or dig into Aiden’s Smoked Chicken Nachos, cheesy layers of smoky chicken and bold toppings that always disappear fast.
For taco lovers, there are plenty of options, from Jamaican Jerk Shrimp Tacos with pineapple salsa and lime crema to Tandoori Chicken Tacos with cool raita, or my indulgent Burrata Steak Tacos with Arugula Pesto, where creamy burrata meets juicy steak.
I’ve also got plenty of easy sides and sauces to round out the meal. My Homemade Taco Seasoning is smoky, savory, and perfect for everything from tacos to roasted veggies.
Grilled Pineapple Salsa is bright and sweet, while Avocado Salsa is creamy and fresh with a tropical twist. For a cozy side, try Homemade Mexican Cornbread with cotija and peppers, Sweet Corn and Peach Fiesta Salad with honey lime dressing, or Jalapeño Popper Corn Salad for a cheesy, spicy kick.