Meatless Butternut Squash and Black Bean Enchiladas

I don’t think I’ve shared a Meatless Monday post with you all since school let out for the summer (possibly because we’ve been existing on bean ‘n’ cheese quesadillas and veggie burgers for going on two months) so I thought, with the first day of school only a few weeks away, I’d get back to it!

Also, a huge thanks to those of you who asked for more meatless recipes! Not going to lie, I was incredibly surprised and flattered by your requests!

This recipe has been in the rotation for years, but it is always a fan favorite. It’s got a little kick to it, so if you’ve got sensitive little palettes at your dinner table, you may want to warn them – or at least have a glass of milk available for chugging.

What You’ll Need

12oz cubed butternut squash

1 small container PLAIN Greek yogurt (I cannot over stress the word “PLAIN” enough. I’ve accidentally come home with vanilla Greek yogurt and I promise that it was a problem)

1 can black beans, drained & rinsed

1 jar green tomatillo salsa

8oz mexican cheese blend

1/2 red onion, chopped or sliced

8 whole wheat tortillas

What You’ll Do

  • Preheat your oven to 350.
  • Prepare a baking sheet and evenly spread chopped squash and red onion. Sprinkle with salt, pepper and a dash of cumin.
  • Bake for 15-20 minutes, or until squash is easily pierced with a fork.
  • While veggies are baking, combine salsa and yogurt into a bowl and mix well.
  • When veggies are done, pour into large bowl and combine with beans. Add 1/4c. of salsa mixture and stir to coat.
  • Spoon a small amount of veggie and bean mixture into each tortilla and roll tightly.
  • Coat the bottom of a 13X9 baking pan with a thin layer of salsa mixture and place enchiladas on top.
  • Cover enchiladas with remaining salsa mixture and cover with as much cheese as your body can handle.
  • Cover with tin foil and bake for 20 min. Remove foil and bake for an additional 5-10 minutes.

5 from 3 votes
Print
Meatless Butternut Squash and Black Bean Enchiladas
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 4 People
Ingredients
  • 12 oz cubed butternut squash
  • 1 small container PLAIN Greek yogurt
  • 1 can black beans drained & rinsed
  • 1 jar green tomatillo salsa
  • 8 oz mexican cheese blend
  • 1/2 red onion chopped or sliced
  • 8 whole wheat tortillas
Instructions
  1. Preheat your oven to 350.
  2. Prepare a baking sheet and evenly spread chopped squash and red onion. Sprinkle with salt, pepper and a dash of cumin.
  3. Bake for 15-20 minutes, or until squash is easily pierced with a fork.
  4. While veggies are baking, combine salsa and yogurt into a bowl and mix well.
  5. When veggies are done, pour into large bowl and combine with beans. Add 1/4c. of salsa mixture and stir to coat.
  6. Spoon a small amount of veggie and bean mixture into each tortilla and roll tightly.
  7. Coat the bottom of a 13X9 baking pan with a thin layer of salsa mixture and place enchiladas on top.
  8. Cover enchiladas with remaining salsa mixture and cover with as much cheese as your body can handle.
  9. Cover with tin foil and bake for 20 min. Remove foil and bake for an additional 5-10 minutes.

24 Comments

  1. Ooooh, this sounds DELICIOUS! I’m going to have to make this next week because I’m already drooling just thinking about this! Also, bean and cheese quesadillas are my lazy food and I pretty much survived college on these.

    • hahah you can’t go wrong with beans and cheese!!! Let me know how these turn out – I hope you love them as much as we do!

  2. I seriously cannot wait to try these! They look so delicious!

  3. I just made a variation with this except with zucchini! AMAZINGLY DELICIOUS!

  4. These look awesome, can’t wait to try them! I don’t do meatless recipes often for the whole family… but I think everyone would enjoy this! Thanks for sharing!

  5. I love this idea, and that it’s such a quick meal. I’ve been looking for more meatless recipes to add to my rotation. This looks perfect!

  6. OMG these sound soooo good! Absolutely adding these to the menu this week!

  7. This looks delicious! Right up my alley, I’m excited to try it out!

  8. I love butternut squash! And what a great way to sneak in vegetables servings for your kids!

  9. Woah woah woah woah woah… I NEED this. In my life. Like, now.

  10. Such a simple recipe! I love it! And I almost always have these ingredients on hand at home.

  11. Enchiladas are my favorite! And I’m always looking for meatless options! Yum!

  12. This sounds amazing! Going to have to try this!

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