Butternut Squash & Black Bean Enchiladas

I’m not a vegetarian, but that doesn’t mean I don’t LOVE my veggies! I omit meat a couple of days a week just to broaden my horizons with food. Here is a recipe I found on Pinterest but messed with in order to get the best flavors. Mind you, these are NOT spicy at all. If you would like to kick them up a notch, add a couple of chopped Jalapenos or a chopped Serrano pepper to the sauteed vegetables.

Prep time: 45 mins

Cook time: 40 mins


-2 cans black beans, rinsed
-1 small butternut squash, halved and seeds scooped out.
-1 bag Mexican cheese blend
-Medium sized flour tortillas
-2 cans enchilada sauce
-Avocado or another high temperature oil
-1/2 red onion, chopped small
-1 green bell pepper, chopped
-4 cloves garlic, chopped

-2 Jalapenos or 1 Serrano, chopped (optional)
-Salt, pepper and other herbs of choice
-1 can olives, chopped

-Sour cream and green onions (optional)

1) Salt & Pepper Butternut Squash, place face-down on an oil coated sheet and roast at 400 degrees for 30-40 minutes or until soft.
2) Scoop squash out into a bowl to cool, set aside.
3) Sauté garlic, onion and pepper with salt & pepper, some oil and herbs of choice (I used oregano, cumin and cilantro).
4) Add black beans and mix, remove from heat.
5) Oil a Pyrex dish and add some enchilada sauce to bottom of pan.
6) Make enchiladas: add squash, olives and bean mix to tortillas, wrap tightly and place in pan.
7) Cover enchiladas in sauce. Cover with cheese.
8) Bake in a 400 degree oven covered with foil for 25-30 minutes.
9) Remove foil. Bake 10 more mins.

10) Serve onto your gorgeous Fire & Light plates, top with a dollop of sour cream and sprinkle green onions if desired.

We hope you enjoy this delicious recipe. Keep an eye out for more !


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