Squash Enchiladas Covered in Black Bean Sauce

Transform your weeknight dinner routine with these vibrant and satisfying Squash Enchiladas Covered in Black Bean Sauce! This plant-based masterpiece features tender, oven-roasted butternut squash wrapped in soft corn tortillas, all smothered in a rich, homemade black bean sauce infused with garlic, lime, and warm spices. The hint of caramelization on the squash pairs beautifully with the smooth and earthy sauce, creating a perfect balance of flavors that’s both hearty and wholesome. Ready in just an hour and packed with fiber and plant protein, this recipe is ideal for vegans and vegetarians seeking a bold and flavorful meal. Garnish with fresh cilantro and a dollop of vegan sour cream for an irresistible finishing touch. Perfect as a comforting main dish or a showstopper for Meatless Monday, these enchiladas are bound to become a family favorite!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 cups (peeled and cubed) butternut squash
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 8 pieces corn tortillas
• 2 cups black beans (canned, rinsed and drained)
• 1.5 cups vegetable broth
• 2 pieces garlic cloves
• 0.5 teaspoons onion powder
• 1 tablespoon lime juice
• 0.25 cups cilantro (optional, for garnish)
• 0.5 cups vegan sour cream (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with ground cumin, chili powder, and half a teaspoon of salt. Toss to coat evenly.

Step 3

Roast the squash for 25-30 minutes, or until tender and lightly caramelized, flipping midway.

Step 4

While the squash roasts, prepare the black bean sauce: In a medium saucepan over medium heat, combine the black beans, vegetable broth, garlic cloves, onion powder, and the remaining 0.5 teaspoon of salt. Bring to a simmer and cook for 10 minutes.

Step 5

Carefully transfer the black bean mixture to a blender and blend until smooth. Stir in the lime juice and set aside.

Step 6

Once the squash is roasted, divide it evenly among the tortillas. Roll each tortilla tightly into an enchilada and place them seam-side down in a baking dish.

Step 7

Pour the black bean sauce over the enchiladas, ensuring they are completely covered.

Step 8

Bake the enchiladas in the oven at 375°F (190°C) for 15 minutes, or until heated through.

Step 9

Remove from the oven and garnish with chopped cilantro and a dollop of vegan sour cream, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1455.8g)

Amount per serving	% Daily Value*
Calories	1956.2

Total Fat 64.7g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 4721.0mg	0%
Total Carbohydrate 285.7g	0%
Dietary Fiber 60.7g	0%
Total Sugars 9.7g
Protein 63.3g	0%

Vitamin D 0IU	0%
Calcium 562.1mg	0%
Iron 15.4mg	0%
Potassium 2880.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.4%

Protein: 12.8%

Carbs: 57.8%