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Roasted Butternut Squash Enchiladas

This vegetarian twist on a delicious Mexican favorite, is packed full of hearty, plant-based protein.

1 hr
6 Serving(s)
Roasted Butternut Squash Enchiladas


  • 1 lb. butternut squash, peeled, seeded, cut into 1/2-inch chunks
  • 2 tbsp. vegetable oil, divided
  • 2 (10 oz.) cans La Preferida enchilada sauce, divided
  • 1 (15 oz.) can no salt added black beans, rinsed and drained
  • 1 1/2 cups shredded Monterey Jack cheese, divided
  • 1/3 cup fresh cilantro, plus additional for serving
  • 12 6-inch corn tortillas, warmed
  • sliced avocado, optional for serving
  • Greek yogurt or Mexican crema, optional for serving


  1. Preheat oven to 425 degrees. Coat a 9x13 baking dish with cooking spray and set aside.
  2. Coat a large baking sheet with cooking spray. Place squash on sheet and drizzle with 1 tablespoon oil. Season with salt and black pepper; toss to coat evenly. Roast about 25 minutes or until squash is tender, tossing once halfway through.
  3. In a large bowl add roasted squash, 1 cup enchilada sauce, black beans, 1 cup cheese, and cilantro. Toss until combined.
  4. Spread 1/2 cup enchilada sauce into the bottom of the prepared baking dish. Fill each tortilla with about 1/3 cup of the squash filling. Fold and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. Pour remaining enchilada sauce over the enchiladas.
  5. Reduce heat to 350 degrees and bake enchiladas, covered, 20 minutes. Uncover and sprinkle with remaining cheese; bake 5 minutes. Garnish with additional cilantro; serve with sliced avocado and Greek yogurt or Mexican crema, if desired.

Nutrition Facts

447 Calories Per ServingFat: 20gSaturated Fat: 1gSodium: 371mgCarbohydrates: 57gFiber: 10gSugars: 6gProtein: 17g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe