Go Back

Butternut Squash Enchiladas

the perfect vegetarian enchiladas served with a homemade mild enchilada sauce

Prep Time 30 minutes
Cook Time 40 minutes


For the enchilada sauce

  • 2 tbsp avocado oil
  • 2 tbsp AP flour
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 2 cups low sodium vegetable broth

For the enchiladas

  • 1 lb butternut squash cubed
  • 1 cup black beans
  • 1/2 red onion
  • 3-4 mushrooms
  • 8 10'' flour tortillas
  • 1 cup shredded mexican cheese

To serve

  • pickled onions
  • avocado
  • cilantro yogurt sauce


For the enchilada sauce

  1. In a medium sauce pan, on low heat, add the avocado oil and flour and make a small roux.

  2. Add all the spices and stir the roux together.

  3. Add the vegetable broth and stir together until you get a somewhat thick consistency.

  4. Add salt and pepper and additional seasonings to taste.

For the enchilada sauce

  1. If you have not already roasted the squash, cut and roast the squash at 425 for 45 minutes.

  2. Clean and slice the mushrooms and finely chop the red onion.

  3. Add the mushrooms and onion to a skillet. Cook for 5 minutes and then add the black beans and butternut squash. Cook for another 5-8 minutes.

  4. Preheat the oven to 350.

  5. In a large baking dish (9x13) add the enchilada sauce to the bottom.

  6. To assemble the enchiladas, add 2 spoonfuls of the veggie and bean mix with a little bit of cheese to a tortilla. Roll the tortilla and place it seam side down in the baking dish.

  7. Repeat with the 7 more tortillas.

  8. Add the rest of the enchilada sauce on top of the tortillas and sprinkle with the rest of the cheese.

  9. Bake in the oven for 40 minutes

  10. Serve with avocado, pickled onions, and cilantro yogurt sauce.