Butternut Squash and Black Bean Enchiladas

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Although we love eating meat, I try to cook as healthily when we’re at home as possible. This means I’m often searching for fish and sometimes, vegetarian recipes. I found a recipe blog by Minimalist Baker who posted their version of butternut squash and black bean enchiladas and with a few minor adjustments made some of my own. We didn’t miss the meat at all and the enchiladas were really tasty. I couldn’t find any canned black beans so had to boil and simmer some dried one’s for 1 hour and 10 minutes before hand, so you’ll need to take this extra time in to account if like me you can’t get your hands on any either. You can serve the enchiladas with anything you want to, but some fresh avocado, lime and coriander worked well for us.

The recipe serves 4 people


420 g cubed butternut squash (we bought ours pre-prepared from Tesco)

Coconut oil or extra virgin olive oil

Salt and pepper

400g can black beans, slightly drained (I couldn’t find any canned so boiled dry black beans as per pack instructions)

1/2 tsp ground cumin

8 small flour tortillas

3 cloves garlic minced or crushed

425g passata

1 chipotle chilli or 1 tsp chipotle chilli flakes (we found ours in Waitrose

1-2 tsp chipotle paste

120 ml water (or sub vegetable stock for more flavour)

1-2 tbsp maple syrup


  1. Preheat oven to 200 degrees C and add the cubed butternut squash to a baking sheet, drizzle with 1 tbsp oil and a pinch each salt and pepper. Toss to combine.
  2. Bake for 15-20 minutes, or until all squash is fork tender. Set aside to cool. Reduce oven heat to 180 degrees C.
  3. In the meantime, prepare sauce. Heat large frying pan over medium heat. Once hot, add 1 tbsp. oil and the garlic. Cook, stirring frequently, until soft and slightly browned and translucent – about 3-4 minutes.
  4. Remove pan from heat and add the passata, diced or flaked chipotle pepper, 1 tsp chipotle paste (add more to taste if needed), and water (or vegetable stock). Reduce heat to low and return pan to heat. Simmer for 5 minutes, covered (to prevent splattering).
  5. Transfer sauce to a separate bowl. Taste and adjust seasonings as needed, adding the maple syrup to sweeten. Set aside.
  6. Place same pan used earlier back over medium heat and add black beans. Season with a little salt, pepper, the cumin and stir.
  7. Once bubbling, remove from heat and add roasted butternut squash and 50ml of the enchilada sauce, stir to coat. Taste and adjust seasonings as needed. Set aside.
  8. Wrap tortillas in foil and heat in the oven for a few minutes or in the microwave as per pack instructions.
  9. Pour a bit of sauce into the bottom of 9×13-inch baking dish. Spread to coat.
  10. Take one tortilla and lay it on a plate. Fill with generous amount of squash-bean filling, then roll up tortilla and place in the dish.
  11. Place seam side down at one end of dish. Continue until all tortillas are filled and wrapped, then pour remaining sauce over the top of the enchiladas. Use a spoon to distribute the sauce into the cracks. Then brush/spray the edges of the bare tortillas with oil for crispy edges (optional).
  12. Bake at 180 degrees C for 15-20 minutes, or until warmed through. Top with desired toppings and serve.
  13. I served ours with fresh avocado, lime, crème fraiche and fresh coriander leaves. Leftovers will keep covered in the fridge for up to 3 days, although best consumed when fresh. Reheat in a 180 degree F oven for 15-20 minutes, or until warmed through.