Butternut Squash Enchiladas

Cost Per Serving: $0.95
Yields 6 Servings


  • 1 Tbsp. olive oil
  • 1 small red onion
  • 1 lb. butternut squash, diced in 1/2″ cubes
  • 3 cloves garlic, minced
  • 1 1/2 tsp. ground chipotle powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (10 oz.) red enchilada sauce
  • 3/4 cup cheese (Monterey jack, pepper jack, or similar)
  • 6 8″ whole wheat tortillas

Optional Lean Protein:

  • Shredded chicken breast
  • Ground turkey

Suggested Toppings:

  • Avocado
  • Fresh cilantro
  • Shredded cheese
  • Red onion
  • Sour cream
  • Plain Greek yogurt with lemon


  1. Preheat oven to 375°F. Lightly coat a 9″x13″ baking dish with nonstick spray or a bit of olive oil. Set aside.
  2. Heat olive oil in a large deep skillet over medium heat. Add the onions and cook until they begin to soften, about 2-3 minutes. Stir in the squash, garlic, chili powder, cumin, salt, and pepper. Sauté until the squash is softened, but not mushy (6-8 minutes), stirring occasionally. Taste test for consistency.
  3. Add the beans and cook until warmed through, about 30 seconds. Remove from heat.
  4. Pour a thin layer of enchilada sauce into the bottom of your baking dish.
  5. Fill the tortillas with 1/2 cup of squash and bean filling. Roll snugly and arrange side by side in the dish, seam-side down.
  6. Pour the remaining sauce over enchiladas and top with cheese.
  7. Bake for 20-25 minutes, until hot and bubbly.
  8. Let cool slightly and add your favorite toppings!


**Recipe adapted from Well Plated by Erin.


About Hays County Food Bank

We are passionately committed to improving lives through food assistance programs, nutrition education, and advocacy.

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