Butternut Squash Black Bean Enchiladas


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  • 2 Tbsp. olive oil
  • 1/2 large onion, chopped
  • 1 lb. button or cremini mushrooms, sliced
  • 1 roasted poblano, small diced or 14.5-oz. can mild green chiles, drained
  • 2-3 cloves garlic, minced
  • 1 cup frozen corn
  • 2 cups butternut squash, small diced or 1 10-oz. bag frozen
  • 1 Tbsp. chili powder
  • 1-2 tsp. ground cumin
  • 1 15-oz. can seasoned black beans
  • 12-14 corn tortillas
  • 1 15-oz. can red or green enchilada sauce


  1. In a large sauté pan, heat oil over medium-high heat. Add onion and stir for 2 minutes. Add half of the mushrooms and cook for 5 minutes, stirring frequently. Add remaining mushrooms and cook until vegetables are soft.
  2. Stir in chiles, garlic and butternut squash. Cook until squash is soft, about 10 minutes.
  3. Stir in chili powder and cumin. Cook for 2 minutes.
  4. Stir in beans and frozen corn. Warm through then set aside.
  5. Spray a 9×13 casserole dish with nonstick spray and set aside.
  6. In a large skillet, warm the tortillas, cooking for a couple of minutes
    on each side.
  7. Preheat oven to 350° F.
  8. Fill each tortilla with the vegetable mixture, roll and place in casserole dish. Continue rolling and filling until all the tortillas are used
  9. Pour the enchilada sauce over the enchiladas and bake for about 15-20 minutes.

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