Vegetarian Black Bean Enchiladas

We love to cozy up with these vegetarian enchiladas on fall nights. Their filling is a sweet & spicy mix of butternut squash, black beans & scallions.

Vegetarian enchiladas

To me, it seems like there’s always a shortage of good vegetarian enchiladas on restaurant menus. So often, you find chicken enchiladas only, or the vegetarian enchiladas look a like cheese bomb on a plate. Now, rather than going out, I make this vegetarian enchilada recipe from the “Winter Squash” section of our first cookbook when an enchilada craving strikes. It’s lighter than most restaurant enchiladas, but it’s still spicy & satisfying. Let’s cook!

Lately, these vegetarian black bean enchiladas have become one of our favorite dinners for cold nights. The spicy, gooey tortillas and hearty veggie filling are the ultimate form of comfort food. I highly recommend you try them out this fall, but before you make them, here’s my #1 enchilada tip: Spread the enchilada sauce down the center of the enchiladas only, leaving the tortilla edges exposed. That way, you’ll get a delicious contrast between the soft, saucy parts and the dry edges that crisp up in the oven.

Enchilada recipe

Vegetarian Enchiladas Ingredients

Unlike some vegetarian enchilada recipes, these are pretty simple to make. The filling here is a mixture of roasted butternut squash, cooked black beans, and scallions (although I think sweet potatoes would be delicious as well). Roll it up in corn tortillas and smother them with this smoky homemade enchilada sauce. Top with cheese if you like. Note – pictured here is not the vegan version, but there is a vegan option in the recipe below, so feel free to omit the cheese if you’re dairy-free.

Enchilada Recipe

What to Serve with Vegetarian Enchiladas

Sometimes, we enjoy these sweet & spicy enchiladas on their own – they’re filling and delicious enough to be a satisfying meal without a bunch of sides! But when we’re feeling fancy or we’re serving a crowd, I’ll pair them with cilantro lime rice, cauliflower rice, spiced quinoa, or my Mexican street corn salad. In addition, you could top them with any of the sauces below, or set out tortilla chips for dipping!


How to make enchiladas Vegetarian Enchiladas

If you love these vegetarian enchiladas…

Try my vegetarian tacos, vegan tacos, quesadillas, or quinoa stuffed acorn squash next!

5.0 from 8 reviews

Vegetarian Black Bean Enchiladas

Prep time
Cook time
Total time
These delicious vegetarian enchiladas are stuffed with butternut squash and black beans. Perfect for a cozy fall dinner!
Recipe type: Main dish
Serves: 3
  • 2 teaspoons extra-virgin olive oil
  • 2 cups cubed butternut squash
  • ⅓ cup chopped scallions
  • 1 cup cooked black beans, drained and rinsed
  • Sea salt and freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 1 (14-ounce) can tomato sauce
  • 1 garlic clove, minced
  • 3 tablespoons adobo sauce from canned chipotles in adobo sauce
  • Sea salt and freshly ground black pepper
for the enchilada assembly:
  • 6-8 corn tortillas or homemade tortillas
  • 2 cups grated white cheddar cheese
  • 1 jalapeno, sliced
serve with:
  • Cilantro, for garnish
  • Avocado slices
  • Lime slices, on the side
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Make the filling: Spread the butternut squash cubes on the baking sheet. Drizzle with olive oil, add a pinch of salt and pepper, and toss to combine. Roast until golden brown, about 25 minutes. Transfer the roasted squash to a bowl and stir in the scallions and black beans.
  3. Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the tomato sauce, garlic, and adobo sauce. Let simmer for about 5 minutes, stirring often.
  4. In a 9x13 inch baking dish, spread 2 tablespoons of the tomato sauce on the bottom of the dish. Assemble the corn tortillas with about ½ cup of the filling, a tablespoon of the sauce, and a sprinkle of cheese. Roll each tortilla and place seam side down into the baking dish.
  5. Pour the remaining sauce over the enchiladas, and sprinkle with the remaining cheese and the jalapeños slices. Bake covered for 20 minutes. Uncover and bake for 5 more minutes, or until the cheese is bubbling.
  6. Serve with fresh cilantro, avocado slices and lime slices.
Vegan option: skip the cheese and serve the enchiladas with vegan sour cream mixed with a squeeze of lime on the side.



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Rate this recipe (after making it):  

  1. Ann Moore

    I made these last night and replaced the squash with corn, and they were delicious. Just the right amount of spice, and an easier enchilada sauce than other enchilada sauces I’ve made from scratch. Thanks for another great recipe, Jeanine.

    • Jeanine Donofrio

      I”m so glad you loved them, I bet they’re so good with corn!

  2. Melody

    Can you make ahead and freeze? How would you reheat. Want in freezer for family meal after surgery. Thanks.

    • Jeanine Donofrio

      Hi Melody, yes – I would assemble it, then freeze it. To thaw, let it sit in the fridge overnight and bake it until it’s warmed through and the cheese is bubbling. If you bake it straight from the freezer, it’ll just take longer (probably 45 mins to 1 hour?)

  3. Rae

    How would you suggest freezing these?

  4. Maria

    These enchiladas were absolutely delicious!! We had unexpected company and they were a hit with everyone. I especially loved how easy it was to make the sauce. Will definitely make these again!

  5. Alexandra Sarmiento

    My husband and I really enjoy enchiladas but haven’t been able to find any large enough corn tortillas. I am gluten free so we can’t use flour even if the recipe called for them. Where do you find large enough corn tortillas?

    • Jeanine Donofrio

      Hi Alexandra, my Whole Foods has a big variety of tortillas in various sizes. You could also try a Mexican market.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.