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Best Vegan Enchilada Recipe with Black Beans

Vegan Black Bean Enchiladas with Butternut Squash

These amazing vegan black bean enchiladas also have butternut squash and a homemade enchilada sauce. They're so easy, so flavorful, totally healthy and gluten-free!
Course Entree
Cuisine Mexican
Keyword homemade enchilada sauce, vegan enchiladas
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 servings
Calories 222kcal


For the enchiladas:

For the sauce:


  • Preheat the oven to 375ºF.
  • Start with the sauce. In a small saucepan heat the oil over medium-low. Once warm, whisk in the flour, spices and tomato paste until thick. Slowly stream in half the vegetable broth, whisking constantly until smooth. Allow to simmer for 2 - 3 minutes, before slowly whisking in the remaining broth. Allow to simmer again for 2 - 3 minutes until slightly thickened, then remove from the heat and set aside.
  • Move onto the filling. Place the butternut squash into a large pan and add a splash or two of water. Bring the water to a simmer, then cover the pan and allow the squash to steam for 5 - 7 minutes until mostly tender. Once tender, add the beans and salsa and cook until warmed through.
  • When ready to assemble the enchiladas, add 1/4 cup of sauce into the bottom of a baking dish. Spoon about 2 - 3 tablespoons of filling into the center of a tortilla and roll it up. Place the tortilla seam side down in the baking dish. Repeat until you've filled the dish.
  • Once the dish is filled, pour on the rest of the sauce and spread evenly across the tortillas. Sprinkle with the cheese.
  • Bake on the center rack for 25 - 30 minutes until the cheese is melted and the filling sounds bubbly. Remove from the oven and allow to sit for 5 minutes. Serve immediately and garnish with your fave toppings – I like avocado, cilantro, and a dash more sauce!



Serving: 1enchilada | Calories: 222kcal | Carbohydrates: 33g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Sodium: 743mg | Potassium: 480mg | Fiber: 8g | Sugar: 3g | Vitamin A: 4522IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 3mg