Table of Contents
A cozy, fall inspired dinner, these Butternut Squash Enchiladas made with verde sauce are a delicious way to incorporate some fall veggies.
Butternut Squash Enchiladas
Ingredients
- 2 Tbsp oil
- 1/2 yellow onion chopped
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 medium butternut squash seeds and skin removed, cubed
- 4 oz canned diced green chiles
- 1 can black beans drained and rinsed
- 14 oz verde enchilada sauce
- 10 golden blend or flour tortillas
- 1 3/4 cup Monterey Jack cheese
Toppings
- cilantro chopped
- sliced avocado
Instructions
- Preheat oven to 350 degrees F. Heat a large skillet to medium heat and add oil. After oil is heated add chopped onion, salt, chili powder and cumin. Mix and add cubed butternut squash. Cook for about 10 minutes until squash is softened.
- Add diced green chiles, black beans, and 1/2 cup of the verde sauce to complete the filling and mix.
- Add 1/2 cup of verde sauce to the bottom of a 9×13 pan. In each tortilla, add about 1/3 cup butternut squash filling and about 2 Tbsp cheese (no need to measure). Roll tightly and place with the end of the tortilla side down to keep enchiladas in tact. After the 10 enchiladas are in the pan, add the remaining sauce and cheese. Bake for 10 minutes until cheese on top is melted.
- Add cilantro, avocado, and other toppings desired. Enjoy!
30-Minute Fall Enchiladas
30 Minute (or under) recipes are my absolute favorite. I mean, I have a whole collection of them! These Butternut Squash Enchiladas are no exception, but they are a fun fall dinner option. Mixed with black beans, spices, cheese, and verde enchilada sauce, the flavors go together seamlessly. Plus, it’s a new way to incorporate these fall squash while they’re around.
If you’re looking for a similar enchilada recipe without the butternut squash and/or with a red enchilada sauce, try this Black Bean Enchilada Recipe. It uses a an easy, homemade sauce I think you’ll love!
Ingredients in Butternut Squash Enchiladas
Oil: We’ll start the recipe heating some oil in a large skillet. Can’t go wrong here! Any oil works like olive, canola, avocado, etc…
Onion: Next we’ll work on caramelizing the 1/2 onion before adding more to the mixture.
Seasonings: The chili powder, cumin, and salt will season the onion and following mixture for the enchiladas
Butternut Squash: The star ingredient that makes this feel like more of a fall dish! You’ll only need half of a medium butternut squash. For the other half you could roast inside side down, use in a soup, or cube and make to add to a rice bowl.
Canned Diced Green Chiles: These are such an easy addition and contribute a great flavor!
Black Beans: The other main part of the butternut squash mixture. These will add some protein to the dish.
Tortillas: I love using golden blend tortillas (part corn, part flour) to avoid sogginess while still being soft enough to fold, but you could also use regular flour tortillas.
Toppings: Top with cilantro, sliced avocado, sour cream, pico de gallo, or any of your other favorite toppings!
Do Butternut Squash Enchiladas Make Good Leftovers?
Yes, Yes and YES! They keep well refrigerated and just need to be heated. You can make a double batch or if you’re cooking for a smaller group, just use the leftovers from the original pan. These are some of my favorites for a meal prep leftover meal!
Intuitive Eating Reminders
- Our body need carbs to function properly!
- Convenient options (like store bought enchilada sauce) can make cooking or meal assembly more approachable
- Having a flexible meal plan and grocery shopping plan can reduce stress around food and can definitely fit into ED recovery or Intuitive Eating
