SECTIONS
What would you like to know?
Share this Story
/

One-Pot Wonder: Butternut squash enchiladas layer hearty winter flavors

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Put a veggie-full twist on enchiladas with this easy one-pan butternut squash dish

Living in a mainly vegetarian household can make being creative in the kitchen a little hard at times. But one of my go-to ingredients in the winter months is butternut squash because the flavor complements so many dishes.

Take enchiladas, for example. This super-tasty Mexican meal goes meatless using cubed butternut squash.

Put a veggie-full twist on enchiladas with this easy one-pan butternut squash dish
Image: Brandi Bidot/SheKnows

Slightly sweet with just a hint of nuttiness, butternut squash makes an excellent filling or topping for salads, pastas and, yes, even Mexican food. Diced butternut squash is layered with corn tortillas, black beans and vegetables along with red enchilada sauce and is baked up perfectly for this one-pan meatless meal.

Put a veggie-full twist on enchiladas with this easy one-pan butternut squash dish
Image: Brandi Bidot/SheKnows

One-pan butternut squash-black bean enchilada bake recipe

Serves 6

Prep time: 15 minutes | Bake time: 30 minutes | Total time: 45 minutes

Ingredients:

  • 2 cups red or green enchilada sauce (I used red)
  • 10 small corn tortillas, diced
  • 1 envelope taco seasoning
  • 2-1/2 cups diced butternut squash (if using frozen, thaw completely)
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 cup canned diced tomatoes
  • 1 small sweet onion, minced
  • 1 cup corn kernels
  • 1 cup shredded cheddar cheese

Toppings

  • Fresh cilantro, for garnish
  • Fresh sliced green onions, for garnish
  • Sour cream, for serving

Directions:

  1. Heat the oven to 375 degrees F, and spray a baking dish with nonstick cooking spray.
  2. Add a few tablespoons of enchilada sauce to the bottom of the baking dish, spread it in an even layer over the bottom, and top with the diced corn tortillas.
  3. Add a layer of butternut squash, black beans, diced tomatoes and corn, and then sprinkle the vegetables with some of the taco seasoning.
  4. Top with more enchilada sauce, and repeat until all the vegetables and tortillas are used.
  5. Finally, sprinkle the shredded cheese on top, and bake uncovered for 25 – 30 minutes or until the squash is tender and the cheese has melted.
  6. Remove from the oven, and garnish with fresh cilantro and green onions.
  7. Spoon onto plates, and serve warm with sour cream, if desired.
one-pot wonder
Image: SheKnows

More Mexican recipes

Vegetarian-style Mexican lettuce wraps
Vegetarian lentil tacos
Slow cooker vegetarian taco soup

Comments
Hot
New in Food & Recipes
Close

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!