These 25-Minute Butternut Squash Black Bean Enchiladas are perfect for busy nights when you want a healthy, homemade meal — fast!
You might assume that as kids get older, getting a homemade dinner on the table becomes easier. Fewer toddlers to chase means more time to cook, right?
Nope.
For me it’s actually harder. Homework, activities, and being pulled in many directions make weeknights hectic.
I try to follow the meal prep approach I describe in my Conquer Dinner eBook. Some weeks I’m organized and everything runs smoothly. Other weeks I fall flat on my face.
This 25-Minute Butternut Squash Black Bean Enchilada recipe is for those nights when I didn’t prep enough but still want a healthy, homemade meal—and I need it fast.
Start to finish, these enchiladas can be on the table in 25 minutes with no advance meal prep required.
I do take a few shortcuts: canned butternut squash, canned black beans, and store-bought enchilada sauce. Sometimes a busy parent has to make life easier without sacrificing flavor.
With results this tasty, a few shortcuts are totally worth it.
How to Make Butternut Squash Enchiladas
Follow these simple steps to get Butternut Squash Black Bean Enchiladas on the table in about 25 minutes:
Preheat the oven, chop an onion and sauté it until soft, then add garlic, seasonings, canned butternut squash, and drained black beans.
Stir everything together and warm through. It may not look exciting yet, but the flavors come together quickly.
Spoon the filling into tortillas, roll them up, and arrange seam-side down in a casserole dish.
Top the rolled tortillas with enchilada sauce and shredded cheese. Cover and bake until everything is hot and the cheese is melted, about 10 minutes. Finish with chopped cilantro if desired — omit if kids won’t like it. Serve and enjoy.
There you have it: an easy, healthy 25-minute dinner. Let me know when you try it!
Butternut Squash Enchiladas Video
25-Minute Butternut Squash Black Bean Enchiladas
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- Author: Happy Healthy Mama
- Total Time: 25 minutes
- Yield: 8 enchiladas
Description
This Butternut Squash Black Bean Enchilada recipe is a healthy, 25-minute vegetarian dinner the whole family will love.
Ingredients
- 1 teaspoon avocado oil
- 1 onion, chopped
- 2 teaspoons minced garlic
- 1 (15 ounce) can butternut squash
- 1 (15 ounce) can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 cup red enchilada sauce, divided
- 8 tortillas
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped cilantro (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat the oil. Add the chopped onion and sauté until softened, about 3 minutes. Add the garlic and sauté another minute.
- Add the butternut squash, black beans, cumin, oregano, salt, and pepper. Stir to combine and cook until heated through, about 3 minutes.
- Spread 1/4 cup of the enchilada sauce on the bottom of a casserole dish. Spoon about 1/3 cup of the filling into each tortilla, roll it up, and place seam-side down in the dish. Pour the remaining 1 cup of enchilada sauce over the rolled tortillas and sprinkle with 1 cup of cheese.
- Cover with foil and bake until hot and the cheese is melted, about 10 minutes. Top with cilantro if desired. Serve and enjoy.
Notes
Products referenced in the original post were affiliate links supporting the author.
- Prep Time: 8 minutes
- Cook Time: 17 minutes
Nutrition
- Serving Size: 1 enchilada
- Calories: 274
- Sugar: 2 grams
- Fat: 8 grams
- Carbohydrates: 36 grams
- Fiber: 16 grams
- Protein: 14.5 grams
If you make these Butternut Squash Black Bean Enchiladas, I’d love to see a photo. Share it on Instagram or on the Happy Healthy Mama Facebook page and tag @happyhealthymama.
If you try the recipe, please consider leaving a rating — it helps other readers and the author.
This recipe was first published in October 2017. A video was added October 2019.