Enchiladas are known for their bold flavors, saucy goodness, and comforting appeal. This version takes a cozy fall twist with roasted butternut squash, black beans, warm spices, and a luscious creamy enchilada sauce that ties everything together beautifully.

These Butternut Squash Enchiladas are vibrant, hearty, and a delightful way to incorporate seasonal produce into a beloved classic. Whether you’re vegetarian or just looking for a meatless dinner that doesn’t compromise on flavor, this dish delivers warmth and satisfaction in every bite.

Why I Love This Recipe

What makes this recipe so special is its perfect harmony of textures and flavors. The roasted butternut squash becomes slightly caramelized and sweet, pairing beautifully with earthy black beans, sautéed onions, and warming spices.

The creamy sauce—made with a touch of sour cream or Greek yogurt—adds richness without being heavy. I love that it’s comfort food with a wholesome twist, plus it’s a fantastic make-ahead meal that reheats beautifully. The bright orange filling wrapped in soft tortillas and blanketed with sauce and cheese makes it visually stunning too!

Why It’s a Must-Try Dish

This dish is a must-try because it combines seasonal produce, Tex-Mex comfort, and creamy indulgence in one easy-to-assemble casserole. It’s ideal for meatless Mondays, fall potlucks, or cozy family dinners.

It’s hearty enough to satisfy meat-eaters and full of nutrients thanks to the butternut squash and beans. Plus, it’s endlessly customizable—you can make it spicy, cheesy, or dairy-free to suit your tastes.

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour

Servings and Nutritional Info

• Servings: 4–6
• Calories: Approximately 390 kcal per serving (varies depending on toppings and cheese amount)

Course & Cuisine

• Course: Main Course
• Cuisine: Mexican-Inspired / Tex-Mex / Fall Seasonal

Ingredients

For the Filling:

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 1 tbsp olive oil
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper, to taste
• 2 tbsp fresh cilantro, chopped (optional)

For the Creamy Sauce:

• 1 tbsp butter
• 1 tbsp all-purpose flour (or gluten-free flour)
• 1 cup vegetable broth (or chicken broth)
• ½ cup sour cream or Greek yogurt
• ½ cup salsa verde (or regular salsa if preferred)
• ¼ tsp cumin
• Salt and pepper, to taste

For Assembly:

• 8–10 small flour or corn tortillas
• 1 ½ cups shredded cheese (Monterey Jack, Pepper Jack, or Mexican blend)
• Fresh cilantro, avocado slices, or lime wedges for garnish (optional)

Cooking Directions (Overview)

1. Roast the butternut squash until tender and caramelized.
2. Prepare the filling by sautéing aromatics and mixing with beans and spices.
3. Make the creamy sauce in a saucepan.
4. Fill tortillas, roll them up, and arrange in a baking dish.
5. Top with sauce and cheese, then bake until bubbly and golden.

Step-by-Step Preparation Method

Step 1: Roast the Butternut Squash

1. Preheat oven to 400°F (200°C).
2. Toss the cubed squash with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20–25 minutes, until tender and slightly caramelized.

Step 2: Prepare the Filling

1. In a large skillet, sauté the chopped onion in a little oil over medium heat until translucent (about 3 minutes).
2. Add garlic, cumin, chili powder, and smoked paprika; cook for 30 seconds until fragrant.
3. Stir in roasted butternut squash and black beans. Season with salt and pepper.
4. Add chopped cilantro if using. Remove from heat and let the filling cool slightly.

Step 3: Make the Creamy Sauce

1. In a medium saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1 minute to make a roux.
3. Slowly whisk in broth, stirring until smooth and thickened (about 3–4 minutes).
4. Stir in sour cream, salsa verde, cumin, salt, and pepper. Heat gently, but don’t boil, to keep the sauce creamy.

Step 4: Assemble the Enchiladas

1. Grease a 9×13-inch baking dish. Spread a thin layer of sauce on the bottom.
2. Spoon some filling into each tortilla, roll it up, and place seam side down in the dish.
3. Pour remaining sauce evenly over the rolled tortillas.
4. Sprinkle shredded cheese on top.

Step 5: Bake

1. Lower oven temperature to 375°F (190°C).
2. Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
3. For a golden top, broil for 2 minutes at the end (watch carefully).

How to Serve

Let the enchiladas cool for 5 minutes before serving to set slightly. Serve hot, garnished with fresh cilantro, avocado slices, or a squeeze of lime. Pair with a simple side salad, Mexican rice, or corn salsa for a complete meal.

Recipe Tips

• Roast the squash well to bring out its natural sweetness and prevent a mushy filling.
• Warm tortillas before filling to make them more pliable and prevent cracking.
• If using corn tortillas, dip them briefly in warm sauce or oil to soften.
• You can make the filling and sauce ahead of time and assemble just before baking.

Variations

• Protein Boost: Add shredded chicken, ground turkey, or cooked chorizo to the filling.
• Spicy Version: Use spicy salsa verde and add jalapeños to the filling.
• Vegan: Use plant-based yogurt for the sauce and vegan cheese on top.
• Gluten-Free: Use corn tortillas and gluten-free flour for the sauce.
• Add More Veggies: Spinach, corn, or sautéed bell peppers pair beautifully with butternut squash.

Freezing & Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing (Unbaked): Assemble the enchiladas, cover tightly, and freeze for up to 2 months. Bake from frozen, adding 10–15 minutes to baking time.
• Freezing (Baked): Cool completely, then freeze. Thaw overnight before reheating.
• Reheating: Warm in a 350°F (175°C) oven or microwave until heated through.

Special Equipment Needed

• Baking sheet (for roasting squash)
• Skillet (for filling)
• Saucepan (for creamy sauce)
• 9×13-inch baking dish
• Whisk, spatula, and sharp knife

FAQ

Q1: Can I make this ahead of time?
Yes! You can prepare the filling and sauce up to 2 days ahead. Assemble just before baking, or assemble fully and refrigerate overnight.

Q2: Can I use canned butternut squash?
Fresh is best for texture, but canned pureed squash can work in a pinch—just mix it with beans and spices to thicken the filling.

Q3: Can I make it without sour cream or yogurt?
Yes. Substitute with cashew cream or omit for a thinner sauce.

Q4: How do I keep tortillas from getting soggy?
Don’t overfill, and bake uncovered so the top layer crisps slightly.

Conclusion

These Butternut Squash Enchiladas with Creamy Sauce are a flavorful, nourishing twist on a Tex-Mex classic. They’re cozy enough for a fall dinner, impressive enough for guests, and simple enough to make on a weeknight. With their creamy sauce, sweet-savory filling, and bubbly cheese topping, they’re guaranteed to become a seasonal favorite in your kitchen.