Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that’s perfect for meatless Mondays!
Butternut Squash and Black Bean Enchiladas
Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno. Then, wrapped in tortillas and baked in the oven with enchilada sauce and cheese. These vegetarian enchiladas are delicious and perfect for meatless Mondays, or any day of the week! Serve them with cilantro lime rice and enjoy!
Yup, I’m pretty enchilada obsessed and this meatless version did not disappoint. Chicken Enchiladas is usually my go-to, but when I want to go meatless these are delish. For a vegetarian summer option, these Vegetarian Zucchini Enchiladas are also wonderful!
Because of my love affair with enchiladas, I always make my own enchilada sauce and keep it frozen, it’s so much better than canned! Of course, if you’re pressed for time store bought enchilada sauce would be fine. Canned beans are inexpensive so this is a great meal if you’re on a budget.
What to serve with Vegetarian Enchiladas
Butternut squash has so many health benefits; it’s low in fat, loaded with fiber, rich in antioxidants, vitamin C and beta-carotene, just to name a few. Combine that with black beans which are super high in fiber and protein and you have one healthy dish. It’s not only satisfying but it tastes great too….