Get ready to dive into a plate of pure comfort with these Butternut Squash and Black Bean Enchiladas! This delightful dish is packed with creamy ricotta cheese and generously smothered in a rich, homemade enchilada sauce. The combination of flavors in these vegetarian enchiladas brings together the hearty sweetness of roasted butternut squash, the satisfying bite of black beans, and the smooth, tangy goodness of ricotta, all wrapped up in soft corn tortillas. Each bite delivers a burst of flavor, with the enchilada sauce adding that perfect spicy kick to tie it all together.

Whether you’re preparing dinner for family or treating yourself to a comforting meal, these enchiladas are sure to hit the spot. Perfect for weeknight dinners, special occasions, or meal prep for the week, this dish is not only delicious but also nutritious.

NOTE: Half of these enchiladas do not contain beans because my teenagers won’t eat them, but feel free to customize the recipe to suit your taste!

What is in Butternut Squash Enchiladas?

These vegetarian-style enchiladas are packed with just a few fresh, flavorful ingredients that come together beautifully:

• Butternut Squash: This versatile vegetable is a fantastic addition to enchiladas. Its natural sweetness enhances the overall flavor profile, taking on an almost dessert-like taste when roasted. Plus, it’s loaded with vitamins A and C, making these enchiladas a healthy choice.
• Black Beans: While canned black beans are a convenient option, I prefer to soak dry beans overnight to reduce harmful additives and sodium. This not only enhances the flavor but also improves the texture of the beans, making them a delicious filling.
• Enchilada Sauce: Sure, you can use store-bought sauce, but why not make your own? Homemade enchilada sauce is bursting with flavor, allowing you to control the spices and ingredients. Plus, it’s easier than you might think! A blend of tomatoes, chili powder, cumin, and garlic creates a rich, savory sauce that elevates these enchiladas to the next level.
• Mexican Cheese: You can really use any shredded cheese, but for an authentic touch, I recommend using a Mexican cheese blend. I opted for pre-shredded cheese due to time constraints, but shredding your own cheese will make the dish even fresher and creamier.
• Ricotta Cheese: While I haven’t yet mastered the art of making homemade ricotta, I used whole milk ricotta from the store. Its creamy texture and mild flavor complement the other ingredients perfectly, adding a layer of richness that makes these enchiladas irresistible.
• Corn Tortillas: Corn tortillas are essential for enchiladas and are surprisingly easy to make at home with just three ingredients. However, if you’re short on time, store-bought tortillas work just fine! They provide a sturdy base for the filling while adding a lovely flavor and texture.

How to Assemble Butternut Squash and Black Bean Enchiladas

Prepare the Butternut Squash: Start by peeling, deseeding, and cubing the butternut squash. Toss the cubes in olive oil, salt, and pepper, then roast them in the oven at 400°F (200°C) for about 25-30 minutes, or until tender and caramelized.

• Cook the Black Beans: If you’re using dry beans, soak them overnight, then cook them until tender. If you’re using canned beans, rinse and drain them well.
• Make the Enchilada Sauce: In a saucepan, combine canned tomatoes, chili powder, cumin, garlic powder, and salt. Simmer for 15-20 minutes, allowing the flavors to meld together beautifully.
• Assemble the Enchiladas: In a large bowl, mix the roasted butternut squash, cooked black beans, and ricotta cheese. Take a corn tortilla, fill it with the mixture, and roll it up tightly. Place each enchilada seam-side down in a greased baking dish. Repeat until all the filling is used.
• Top with Sauce and Cheese: Pour the homemade enchilada sauce over the top of the rolled enchiladas, making sure to cover them well. Sprinkle the shredded Mexican cheese blend generously over the sauce.
• Bake: Preheat your oven to 375°F (190°C) and bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
• Serve and Enjoy: Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro, avocado slices, or a dollop of sour cream for added flavor and presentation.

These Butternut Squash and Black Bean Enchiladas are the perfect combination of sweet and savory, offering a delicious and satisfying meal that will impress everyone at the table. Enjoy the comforting flavors and textures in this healthy, vegetarian dish that’s perfect for any occasion!

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