Skinny Butternut Squash and Black Bean Enchiladas


Growing up in Fresno, California, I grew up eating a lot of good Mexican food – but also an alarming amount of Taco Bell. Yet, in spite of the countless quesadillas and tacos I consumed over the years, it wasn’t until recently that I developed a taste for enchiladas.

I think it probably began with golf – or rather, the route home after my weekly golf lessons in high school. Without fail, we would always stop by the Market (a local grocery store) each week and pick up dinner from their prepared foods section. Although I would often grab their chicken Corden Bleu for myself, my dad loved their enchiladas.

Of course, I had to know what made these enchiladas so amazing. To me, gooey cheese and a murky red sauce were less than appealing. Yet, giving in to my curiosity one day, I tentatively took a bite. And just like that, my perspective completely changed. Stuffed tortillas blanketed in a tangy sauce and bubbly cheese….how had I been so oblivious to such a beautiful marriage of ingredients?!

However, like most delicious foods, enchiladas aren’t exactly your healthiest menu option. So, I did what any enchilada-obsessed woman would do and set out to make a recipe that checked off all of the boxes. The product of time spent with a furrowed brow and ceaseless hankering for Mexican comfort food, these enchiladas are my testament to a classic, but with a healthy twist.

Rather than use traditional enchilada sauce or make a mess in my kitchen attempting to make my own, I used Siete Foods enchilada sauce. Made with apple cider vinegar and avocado oil, Siete Foods has brightened up traditional enchilada sauce to make a delightfully tangy alternative. You won’t miss run-of-the-mill enchilada sauce once you try theirs!

In addition, I opted for roasted veggies rather than meat, partially to make this meal lighter, but primarily because I like veggie enchiladas just as much, if not more than beef or chicken enchiladas. Seasoned with the same blend of spices you would normally add to meat, butternut squash and black beans are an unbeatable, hearty alternative. Plus, ย you simply have to throw the squash in the oven (which you have to use to bake the enchiladas anyway), so minimal work is necessary to get this dish from the kitchen to the table! Best of all, enchiladas are practically the holy grail of make-ahead meals and can be reheated throughout the week!

Servings: 4 if you use a 9×9 baking dish; 6 if you use a 9×13 baking dish.


  • 2 1/2 cups butternut squash (cut into 1″ cubes)
  • 1 cup black beans
  • 6 tortillas
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 cup enchilada sauce
  • 1/2 cup shredded cheese (I like a mix of Pepperjack and Monterey Jack)
  • cilantro and scallion to garnish


  1. Preheat oven to 350 degrees and line a baking sheet with foil.
  2. Lay the cut butternut squash in an even layer on the baking sheet and drizzle with 1 -2 bsp. of olive oil (enough to lightly coat all pieces of the squash).
  3. Sprinkle the chili powder, cumin, and garlic powder over the squash and place in the oven to roast for 20-25 minutes, or until the edges of the quash begin to brown and it becomes fork-tender.
  4. While the squash roasts, drain and rinse the black beans in a colander/mesh strainer. Pat dry and add them to a small mixing bowl before setting aside.
  5. Spread 1/4 cup of enchilada sauce across the bottom of your baking dish.
  6. Removing the squash from the oven, allow it to cool for 5 minutes before adding it to the bowl with the black beans.
  7. Once done with this step, take your first tortillas and lay it in the baking dish and add 3-4 tablespoons of the squash and black bean mixture to the middle of the tortilla.
  8. Fold the side of the tortilla closest to you over the filling and roll it until the edges of the tortilla are on the bottom of the dish.
  9. Repeat this process with the remaining tortillas and add the remainder of the enchilada sauce over the tops of the enchiladas.
  10. Top the enchiladas with cheese and cover with foil before adding the dish to the oven to cook covered for 12-15 minutes.
  11. After removing from the oven, check that the cheese on top of the enchiladas is bubbling to ensure their doneness before plating. Optionally, top each enchilada with thinly sliced green onion and a handful of cilantro.

These enchiladas will taste just as good the day and can be stored in the fridge for up to 5 days! Hope y’all love them just as much as I do!



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