Butternut Squash Enchiladas

2.8 (8 reviews)
Vegan

Butternut Squash Enchiladas

  • Prep Time25 minutes
  • Cook Time30 minutes
  • Servings5
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Ingredients

  • 2 cups butternut squash, peeled and cubed
  • 1/2 Tbsp. olive oil
  • Salt and pepper, to taste 
  • 1 15-oz. can black beans, drained and rinsed
  • 5 corn tortillas
  • 1 cup vegan enchilada sauce (Trader Joe’s makes a good one)
  • Pepitas (pumpkin seeds), avocado, and olives, for garnish (optional)

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • In a medium bowl, toss the butternut squash with the olive oil, salt, and pepper until evenly coated.
  • Add to the baking sheet and bake for 15 minutes, or until fork tender. Transfer to a bowl and mix in the black beans.
  • Decrease the oven temperature to 350°F.
  • Lay the tortillas on a work surface and add 2/3 cup of the mixture to the center of each. Roll them up and place side-by-side, with the creases facing down, in a rimmed baking dish.
  • Pour the vegan enchilada sauce over the wrapped tortillas and bake for 15 to 20 minutes, or until the sauce is bubbling.
  • Top with pepitas, avocado, and olives. Enjoy!
Rated 2.8/5 based on 8 reviews

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