weeknight enchilada recipe

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 and bring you this recipe for vegetarian butternut squash and black bean enchiladas.

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.

Vegetarian enchilada ingredients

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

Roasted vegetables for enchiladas

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.

Vegetarian Enchiladas

5 from 3 votes
weeknight enchilada recipe
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.

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