Butternut squash enchiladas, vegetarian-friendly.

20 mins
40 mins
1 hr
Max Servings:



  • Place squash halves in a microwave-safe bowl and cover bowl with plastic wrap. Cook in microwave until flesh is very tender, 12 to 15 minutes.

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  • Pour about 1 inch of oil in a skillet and place over medium-low heat. Fry tortillas in oil until softened and lightly browned, about 10 seconds per side. Drain tortillas on paper towel-lined plates.

  • Preheat oven to 325 degrees F (165 degrees C).

  • Spread a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish.

  • Sprinkle cinnamon, garlic salt, and black pepper over squash; mash until smooth. Stir black beans and cilantro into squash mixture until filling is well mixed.

  • Place a tortilla in the bottom of the baking dish; spoon filling down the middle and roll tortilla around filling, keeping it seam-side down. Repeat with remaining tortillas and filling. Stack rolled tortillas on top of each other, if needed. Pour remaining enchilada sauce over tortillas and top with Colby-Jack cheese.

  • Bake in the preheated oven until cheese is melted, 25 to 30 minutes.


Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

383.73 calories; 13.87 g protein; 58.89 g carbohydrates; 10.65 g dietary-fiber; 4.99 g sugars; 12.46 g fat; 5.87 g saturated-fat; 21.77 mg cholesterol; 18810.61 IU vitamin-a-iu; 5.64 mg niacin-equivalents; 0.6 mg vitamin-b6; 46.72 mg vitamin-c; 82.28 mcg folate; 172.22 mg calcium; 3.96 mg iron; 131.22 mg magnesium; 1185.47 mg potassium; 829.81 mg sodium; 0.28 mg thiamin; 112.1 calories-from-fat; 58 percent-of-calories-from-carbs; 27 percent-of-calories-from-fat; 13 percent-of-calories-from-protein; 13 percent-of-calories-from-sat-fat