Pioneer Woman Butternut Squash and Black Bean Enchiladas

Pioneer Woman butternut squash and black bean enchiladas are an easy vegetarian dinner made with roasted squash, black beans and melty monterey jack, ready in 1 hour 45 minutes. This make-ahead vegetarian enchilada casserole fits weeknight dinners, potlucks and cozy fall gatherings.

Roast the squash until it is browned and tender but not falling apart, because it has to hold its shape when you roll the tortillas. Take it too far and it turns to mush, so the filling loses its bite.

Holding each corn tortilla over a stovetop burner for about 30 seconds per side gives it a light char and keeps it from cracking when you roll. Dipping it in warm enchilada sauce before filling also means the tortillas soften while they bake, so nothing turns dry.

Pioneer Woman Butternut Squash and Black Bean Enchiladas

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Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

45

minutes

Cooking time

40

minutes

Calories

480

kcal

Sweet roasted squash and smoky black beans are rolled into charred corn tortillas and baked under green enchilada sauce. Once the cheese bubbles, the edges crisp while the middle stays soft and saucy.

Ingredients

• 1/2 medium butternut squash, peeled, seeded and cut into 2 1/2 x 1/2-inch sticks
  

• 1/4 c. vegetable oil
  

• 3/4 tsp. ground cumin
  

• 3/4 tsp. chili powder, plus more sprinkling
  

• 1 tsp. kosher salt
  

• Black pepper, to taste
  

• 1 large onion, diced
  

• 1 15-ounce can black beans, drained and rinsed
  

• 3 15-ounce cans green enchilada sauce
  

• 16 corn tortillas
  

• 3 c. grated monterey jack or pepper jack cheese (about 12 ounces)
  

• Chopped fresh cilantro, for topping
  

Directions

• Roast the squash: Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each cumin and chili powder, the salt and pepper on a rimmed baking sheet. Roast at 350°F, tossing once, for 25 to 30 minutes until browned and tender but not falling apart.
• Cook the onion: While the squash roasts, heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Add the diced onion and cook for about 10 minutes, stirring, until lightly browned and tender.
• Add the beans: Stir in the black beans and the remaining 1/4 teaspoon each cumin and chili powder. Cook for about 2 minutes until the beans are heated through, then move everything to a plate.
• Warm the sauce: Pour the 3 cans of enchilada sauce into the same skillet and reduce the heat to low. Let it warm through while you get the tortillas ready.
• Char the tortillas: Hold the 16 corn tortillas one at a time over a stovetop burner on medium heat for about 30 seconds per side. They should brown slightly, so set them aside as you go.
• Prep the baking dish: Pour 2 cups of the enchilada sauce into a 9 x 13-inch baking dish. Keep the rest of the sauce in the skillet for dipping.
• Fill and roll: Dip a tortilla into the sauce, lay it on a plate, then sprinkle cheese down the middle and add some beans and squash. Roll it up tightly and place it seam-side down in the dish, then repeat with the rest and tuck any extra squash between the enchiladas.
• Top and bake: Pour the remaining sauce over the enchiladas and top with the rest of the 3 cups cheese, saving a little for the last bit. Sprinkle with a little more chili powder and bake for 20 to 30 minutes until hot and bubbly.
• Rest and serve: Let the enchiladas sit for 15 to 20 minutes after they come out of the oven. Then top with chopped fresh cilantro and serve.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Nordic Ware half sheet pan, Lodge 10.25-inch cast iron skillet, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use flour tortillas instead of corn?

Flour tortillas work if that is what you have, since they are softer and roll without cracking. Corn tortillas give a more traditional flavor, though, and the quick char over the burner helps them hold together.

How long do leftover enchiladas keep?

Cover the dish or move leftovers to an airtight container and keep them in the fridge for 3 to 4 days. Reheat them in a 350°F oven until hot in the middle, since the microwave can make the tortillas soft.

Can I make these ahead of time?

Yes, you can assemble the enchiladas in the baking dish, cover them and refrigerate until you are ready to bake. Add a few extra minutes in the oven since the dish will be cold.

What can I use if I do not have fresh butternut squash?

Pre-cut butternut squash from the produce section saves you the peeling and works just the same. Sweet potato is a good swap too, because it roasts to a similar tender texture.

What is the most common mistake with enchiladas?

Overroasting the squash is the big one, since soft, mushy squash falls apart when you roll. Pull it from the oven when it is browned and still holds its shape.