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Black Beans and Butternut Squash Enchiladas

 Vegetarian Enchiladas filled with butternut squash, black beans, tomatoes and spices are quick and easy to prepare and perfect for a healthy dinner on a busy weeknight!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Calories 129kcal
Author Amy Reinecke


  • 1 tsp olive oil
  • 1 jalapeno diced, with ribs and seeds removed
  • 2 tsp minced garlic
  • 1/4 cup onions diced
  • 1 lb frozen cubed butternut squash
  • 1/2 cup frozen corn
  • 15 ounces canned black beans drained and rinsed
  • 14.5 ounces fire roasted diced tomatoes
  • 3/4 cup enchilada sauce
  • 2 ounces reduced fat cheese (I use Trader Joe's lite 3 cheese blend)
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 8 reduced fat tortillas (I use Ole Extreme Wellness)


  • Preheat oven to 400 degrees.
  • Heat olive oil in skillet over medium-high heat.  Add onions, diced jalapeño and garlic and cook until onions are soft, about 3 minutes.
  • Add butternut squash, corn, tomatoes black beans and spices to skillet and simmer over medium heat until cooked through, about 7-10 minutes.  Do not over cook or the butternut squash will become mushy.
  • Take 1/2 cup enchilada sauce and spread evenly on the bottom of a 9x13 dish.
  • Fill each tortilla with a heaping 1/3 cup of prepared filling.  You can add a little cheese into each tortilla or use it all on top of the enchiladas, whichever you prefer.
  • Place all enchiladas seam side down in prepared baking dish and use remaining enchilada sauce on top of enchiladas.  
  • Top with remaining cheese and bake for 10 minutes or until cheese is melted.


Calories: 129kcal | Carbohydrates: 23g | Protein: 6g | Fat: 1g | Cholesterol: 1mg | Sodium: 533mg | Potassium: 410mg | Fiber: 6g | Sugar: 4g | Vitamin A: 6440IU | Vitamin C: 18.2mg | Calcium: 96mg | Iron: 2.1mg