Black Bean and Butternut Squash Enchiladas Recipe

When I was a vegetarian, in high school, I stopped eating Mexican food after too many run-ins with “vegetable” versions of the dishes that I used to love. It’s not that I don’t like vegetables; it’s that often, restaurants that are accustomed to serving burritos, tacos and enchiladas filled with beef, pork or chicken don’t really know what to do when confronted with the fact that a vegetarian option might be a good idea. Instead of considering a vegetarian enchilada recipe that would bring more flavor to the dish, a hodgepodge of over-cooked spinach, mushrooms and carrots often made up the filling of my favorite enchiladas. I moved on.

Nowadays, Mexican restaurants are filled with vegetarian options, like our very own pumpkin tacos, and that’s a good thing! But inspired by my lackluster experience, I’ve created some recipes of my own, to fulfill my desire for a dish that tastes good and shows off veggies to their full potential.

Black Bean and Butternut Squash Enchiladas

Serves 6-8


1/2 butternut squash, diced
2 tsp. olive oil
1 can black beans
4 ounces goat cheese
12 homemade or storebought organic corn tortillas
1 tsp. cumin
1 tsp. coriander
pinch of cayenne pepper
1 cup homemade or organic storebought tomato sauce

sour cream for serving


Preheat the oven to 400 degrees Fahrenheit. Prepare the squash and toss with the olive oil and a bit of salt. Roast for 30 minutes, until squash is tender and caramelized.

Toss the squash, black beans and goat cheese together in a large bowl. Season mixture to taste with salt.

Toast the spices in a dry pan for about 30 seconds. Then add the tomato sauce and stir to combine. Allow to come to a simmer and cook as you prepare the enchiladas.

Place a spoonful of the mixture in the center of each tortilla. Wrap the tortilla around the mixture by first folding up the bottom, then folding in both the sides, and finally folding down the top of the tortilla. You will end up with a rectangular package. Place all of the prepared tortillas in a baking dish, and top with the sauce. Bake for 20 minutes, until the sauce on the top of the enchiladas begins to brown.

Serve with sour cream.

Image: Stacey Spensley

Emily Monaco is a food and culture writer based in Paris. Her work has been featured in the Wall... More about Emily Monaco