My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


For the latest details be sure to check my book page!  


Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


« stuffing. potatoes. dessert. Thanksgiving! | Main | Kale Egg + Sun Dried Tomato Sandwich »

butternut squash + black bean enchiladas

Tell me if this happens to you.

You buy a 5lb squash.  Butternut, spaghetti, acorn, sugar pumpkin…etc.

butternut squash + black bean enchiladas | edible perspective  butternut squash + black bean enchiladas | edible perspective

Maybe it was on sale, maybe you plan on roasting it, or maybe even making a delicious fall soup.

butternut squash + black bean enchiladas | edible perspective

And then.

And then it sits on your counter for 1 solid month.  Just hanging out, being its squashy-self.  Even if your recipe is picked out it still sits.  Why is this?

Is it because squashes are pretty much the only vegetable that can sit on your counter for weeks on end without rotting?  Do you glance over like, “Hey squash, I’ll get to you next week.  No hard feelings.”  Are you fearfully anticipating the dreaded peeling, chopping, and seeding, while trying to keep all of your fingers on your hand?

Please tell me I’m not the only one.

butternut squash + black bean enchiladas | edible perspective

And then you finally tackle the squash because, “you’re going to rot one day!” [Promise I don’t talk to vegetables in my kitchen.]

You start peeling or slicing, depending on the variety of squash.  You’re done in like 5 minutes because you have a vegetable peeler so sharp it could carve wood.

That wasn’t so bad.

butternut squash + black bean enchiladas | edible perspective  butternut squash + black bean enchiladas | edible perspective

It’s always more than worth the effort.

Especially for black bean and butternut squash enchiladas.  My favorite meal so far this fall.

butternut squash + black bean enchiladas | edible perspective

While this meal may look a bit involved [okay, it is] you can finish most everything up while the butternut squash is roasting.

butternut squash + black bean enchiladas | edible perspective  butternut squash + black bean enchiladas | edible perspective

The toppings are up to you.  You can make or buy your enchilada sauce.  You can top these with cheese, a zesty cashew cream sauce, sour cream, avocado, or nothing at all.

I’m currently obsessed with cashew cream, so the version I made is vegan. 

butternut squash + black bean enchiladas | edible perspective

Print this!

Butternut Squash and Black Bean Enchiladas [vegan + gluten free, yields 4-6 servings]

Enchilada inspiration from: Daily Garnish, How Sweet It Is, Sprouted Kitchen

  • 14-18, 6” soft corn tortillas
  • 1 1/2 cups [1 can] black beans, drained + rinsed
  • 1 medium butternut squash, peeled
  • 1 medium onion, chopped
  • 2 Tablespoons vegetable broth
  • 2 Tablespoons sunflower oil
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons mild chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon coriander
  • 1/4 teaspoon salt + pepper [plus more for the squash]
  • 1/8 teaspoon cayenne pepper
  1. Preheat your oven to 400* and line a large rimmed baking sheet with parchment paper.
  2. Slice your squash lengthwise down the center and de-seed.
  3. Lay each half on its flat side then cut 1/4” slices and then into 1/4” cubes.
  4. Place on the pan and toss with 1 Tablespoon of oil and a generous sprinkling of salt and pepper.
  5. Roast for about 35 minutes, tossing once or twice while cooking.  Done when tender but not mushy.
  6. Towards the end of the squash cooking, heat a large pan over medium, and add 1 Tablespoon of oil.
  7. Add in the chopped onion and cook, stirring for 5-8min until softened.
  8. Add in the garlic, chili powder, cumin, oregano, coriander, salt, pepper, and cayenne and stir for 1 minute. 
  9. Stir in the vegetable broth, scraping the bottom of the pan to loosen everything.
  10. Add in the black beans and 3 cups cooked + cubed butternut squash. 
  11. Stir a few times until everything the beans are heated through, then remove from the heat.
  12. Preheat your oven to broil on low.
  13. Place tortillas on a baking sheet on a single layer and broil with the door cracked until they begin to dry out [a good thing, as sometimes they are a bit rubbery] and just before they start to crisp.  About 1-2min.
  14. Flip and broil the other side for another 1-2 minutes until they just start to crisp.  Note: You do not want them to fully crisp as you need to be able to roll them.  You may have to crisp them in two batches.  Just stack them on a plate as they finish.


  1. Preheat your oven to 350* and take out a 9x13 pan and an 8x8 pan.
  2. Place about 1/2-3/4 cup of the enchilada sauce in the bottom of each pan and spread out evenly.
  3. Scoop some of the mixture into a warm tortilla, roll it up, then place seam side down in the pan.  It’s okay if a little of the filling falls out. You want the enchiladas to be touching one another.
  4. Keep rolling until you have no more filling left. 
  5. Pour enchilada sauce over top and spread, so the tortillas are smothered. 
  6. Reserve about 1 cup of the sauce.
  7. Cover with foil and bake for about 15 minutes.  All of the ingredients should still be fairly warm so it won’t take long to heat.
  8. Pour the warmed cashew cream sauce on top and serve with remaining enchilada sauce on the side.

Note: If adding cheese:  Uncover the pans, sprinkle cheese on top, and broil for a few minutes until bubbly.  If you want to make this ahead, finish all of the steps up to #5.  Cover with foil and place in the fridge.  Remove about 30 minutes before cooking.  Preheat your oven to 350* and add a bit more of the sauce as some of it will have soaked in.  If it seems to have really dried up, sprinkle about 1-2 Tablespoons of vegetable broth on top.  Cover tightly, and bake for about 25-30 minutes until the center is hot.

Butternut Squash Enchilada Sauce [adapted from Emily]

  • 2 Tablespoons extra virgin olive oil
  • 3/4 cup tomato paste [about 7-8oz]
  • 1 cup cubed + cooked butternut squash
  • 2 1/2 cups low or no sodium vegetable broth
  • 1 1/2 teaspoon chipotle adobo sauce
  • 1/2 teaspoon garlic powder granules
  • 1/2 teaspoon cumin
  • 1/2-1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4-1/2 teaspoon cinnamon
  1. In a large pot heat the oil over medium.
  2. Once hot, add in the garlic, cumin, 1/2tsp salt, pepper, and 1/4tsp cinnamon and stir for 30 seconds.
  3. Add the tomato paste, vegetable broth, and adobo sauce and whisk until fully incorporated.
  4. Add in the squash and blend with an immersion blender or in a blender.  If using a blender you may need to do this in 2 batches.  Use caution as the sauce will be very hot.
  5. Return to med-low/low and let simmer for 10 minutes.
  6. Taste and adjust seasoning if necessary.  I used 1/4 + 1/8 teaspoon cinnamon and the salt will vary depending on the sodium content of your vegetable broth.
  7. Remove from heat.  It will thicken a bit as it sits.

Note: Chipotle adobo sauce can be found in the ethnic food aisle in a small can.  It is hot!  Adding 1 1/2 teaspoons adds a medium heat level to the dish. 

Cashew Cream Sauce

  • 1/2 cup cashew cream
  • 1 Tablespoon nutritional yeast
  • 3 Tablespoons - 1/3 cup vegetable broth
  • 1 1/2 teaspoons chipotle adobo sauce
  • 1/2 teaspoon mild chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder granules
  • 1/4-1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Place all ingredients in a blender and blend until smooth, starting with 3 Tablespoons of vegetable broth and adding more as needed to thin out.  You’re looking for a very pourable but thick sauce, not watery.
  2. Heat in a pot over low heat until warm and pour over the enchiladas.

Note: If you have a non-squash eater in your family not to worry. Grab a russet or Yukon gold potato and cube it up at the same time you cube the squash. Place it on a different pan with oil, salt, and pepper, and roast it along with the squash. Add 1.5 cups of that potato to half of the black bean mixture and 1.5 cups of squash to the other half of the mixture.  Easy solution!

butternut squash + black bean enchiladas | edible perspective

The corn tortillas soak in the sauce and become almost doughy.

The cashew cream sauce is as good as frosting on a cake.

And the leftovers are a plenty.

butternut squash + black bean enchiladas | edible perspective

Hope you have a great weekend!


Reader Comments (39)

Oh how I wish I hadn't pureed all my butternut squash last night! Makes for delicious soup which is perfect for the crazy amount of snow we're getting right now, but these enchiladas look so yummy and just as comforting :) and yes, it sat on my counter for two weeks!
November 9, 2012 | Unregistered CommenterChrista @ Edible Balance
love all the components of this!!
November 9, 2012 | Unregistered Commenternatalie
I find myself pinning every single one of your recipes. :)
<3 ya!
November 9, 2012 | Unregistered CommenterTeri {a foodie stays fit}
Oh wow, you are NOT the only one!! My husband thinks that I buy squash for "fall decoration" since they sit on our fridge for so long. When I finally make the intended recipe, he doesn't even have any idea that it was made with our "decorations." I might have to bite the bullet and try your enchiladas with the butternut squash on top of my fridge. But then... how would we decorate for fall?? ;)
November 9, 2012 | Unregistered CommenterErin
I could totally eat this for every meal. AWESOME!
YUM... I want some now! :)
November 9, 2012 | Unregistered CommenterLauren @ Sassy Molassy
These look so good! For some reason I never think to make enchiladas!
I definitely have a tiny butternut squash (like under a pound tiny!) that's been sitting on my counter for weeks. I think the tiny one was a good idea because my roommates aren't into butternut squash and I don't need a huge one myself, but it's hard to find something to do with one so little! At least it looks extra cute (:
November 9, 2012 | Unregistered CommenterLea
ohhh I thought I was the only one that had a fear creep up every time I walked in the kitchen "Is that squash STILL ok to cook with even though it's been there for WEEKS?!" Glad I'm not the only one! : )
November 9, 2012 | Unregistered CommenterAbby@The Frosted Vegan
LOL! that is so exactly me. Squashes sit on my counter for-ev-er. it's sad really. i haven't tried butternut squash in my enchiladas before. guess i will print this recipe. now i just need to get the squash ;)
November 9, 2012 | Unregistered Commentersonia the mexigarian
3 awesome blogs to be inspired by! and hon, you're totally not alone. i just roasted off a spaghetti squash that i've had for a solid month and it was SO GOOD :)
November 9, 2012 | Unregistered CommenterHeather @ Heather's Dish
Very funny you wrote this! I finally succumbed to the butternut squash sitting on top of my fridge for a good few weeks... And 5 minutes later it was indeed in the oven! Now I am going to have to pick up another one to try out this recipe ;) Have a nice weekend!
November 9, 2012 | Unregistered CommenterDanielle
I made a soup the other night and I used two acorn squashes. I couldn't help but wonder how you would tackle peeling them. In the end, the easiest way I found was to cut them in segments (where the indentations are) and then peel them. It was a bit dicey when my hands became slippery from the squash. Did cut myself a bit once so thankfully it was just a peeler and not a knife! :)
November 9, 2012 | Unregistered CommenterJennifer
This looks absolutely amazing!

I laughed out loud when I read about squash sitting on the counter for extended amounts of time because I currently have an acorn AND butternut just hanging out being all merry together.
Ugh, so with you. I think it's because peeling, chopping a butternut squash is so laborious. I want to invent a machine that does it for an apple slicer, but a butternut squash peeler/slicer.

These look perfect!
November 9, 2012 | Unregistered CommenterKatie
Yes, I DO do that!!! All the time...but now I see an excellent reason to cut into it :)
November 9, 2012 | Unregistered Commentersharla
I don't peel butternut squash, the skin turns out as tender as the flesh once cooked, and it adds a hazelnut flavor to it... time (and fingers!) saved :)
November 9, 2012 | Unregistered Commenteremilie
I'm the same way with my squash. I have one in my pantry right now, actually. Love, love, love using butternut squash for enchiladas. These look great.
Love the story of the squash...this happens to me all the time. As a matter of fact, I have 2 different kinds sitting on my counter right now waiting for me to get to them! Recipe sounds fabulous. Perhaps I will be inspired to get to them tomorrow morning.
November 9, 2012 | Unregistered CommenterRebecca
I know exactly how you feel - I have a butternut squash sitting on my counter, 2 weeks counting. I've made butternut squash black bean enchiladas before and they're one of my favourite meals, so I'm going to try out your recipe with my counter squash!
November 10, 2012 | Unregistered CommenterAndrea
I have to say, I wish I had that problem with squash! I love, love, love squash and it's a constant in my kitchen during fall. Instead of letting it sit on the counter I usually buy more than I could (or should) possibly eat and then wonder what I'm going to do with it all. Somehow, it always gets completely used up. This recipe certainly seems like a brilliant was to get my daily squash in, looks delicious!
November 11, 2012 | Unregistered CommenterEmilia
@Erin - That is too funny! Sometimes I set them on the center of our kitchen table. Instant centerpiece!

@Jennifer - Whoa. I have never even thought about peeling an acorn squash!

@Emilie - Good to know! Thanks!
November 11, 2012 | Registered CommenterAshley
1. YUM.
2. What peeler do you have?! Because it usually takes me about 20 minutes and that is my reason for leaving the squash to sit alone on the counter... ;)
November 11, 2012 | Unregistered CommenterKait @ yogabeautylife
@Kait - It took me under 5 minutes to peel the whole thing, but the peeler is seriously dangerous! :)
November 11, 2012 | Registered CommenterAshley
I've had a butternut squash sitting on my counter for a full 6 months at least! It's still all good, but I obviously need to make up a batch of these so i can finally eat it. :)
November 11, 2012 | Unregistered CommenterEileen
@Eileen - Whoa! I think you win a prize for that! ;)
November 11, 2012 | Registered CommenterAshley
I just tried this recipe tonight, and it was fantastic. I had a bag of frozen cubed butternut squash from Whole Foods already in my freezer - (I had already taken care of the one that had been staring me down for weeks from my counter!) I loved the cashew cream sauce - your link to "cashew cream" seems to come back to this page though, btw - and the only thing I added was a bit of lime juice, some cilantro, and green onions to the filling!
Store-bought enchilada sauce doesn't hold a fire-roasted pepper to home made sauce - thanks for putting this idea out there with those beautiful photos!
November 11, 2012 | Unregistered CommenterCourtney Nielsen
@Courtney - I'm so glad to hear you tried and enjoyed this! I appreciate you taking the time to let me know. I just fixed the cashew cream link. Thanks for spotting that. :)
November 12, 2012 | Registered CommenterAshley
I made these to tonight for dinner and they are delicious!! The roommates loved 'em!
November 13, 2012 | Unregistered CommenterDanielle Pratt
@Danielle - You are awesome!! Thanks for letting me know. So glad to hear they were roommate approved. :) Miss you!!
November 13, 2012 | Registered CommenterAshley
This looks delicious. Is there anything you could substiture for chipotle adobo sauce?
November 13, 2012 | Unregistered CommenterVal
@Val - Instead of adding the sauce you could definitely use dried chipotle seasoning. I use the sauce to add a mild smokiness and spice. Actually, hot sauce would also work well, especially the "chiptole" kind that Tabasco makes. Start with adding a small amount and add more until it's to your liking. As a last resort, adding a small amount of smoked paprika and cayenne could also work. Hope this helps!
November 13, 2012 | Registered CommenterAshley
I totally used to do the same - I'd have squash that sat around darn near all winter. These days I live somewhere where squash are few and far between, so if I come across them, it's amazing if they make it on my counter more than a day or two. Times have changed!
November 14, 2012 | Unregistered CommenterJess
I do that with squash all the time! Then when I'm finally eating it I'm thinking "why did you wait so long?! Squash is delicious!"
November 14, 2012 | Unregistered CommenterMandi
This enchilada sauce sounds delicious! I would love to try this with butternut, or even acorn squash or pumpkin!
November 15, 2012 | Unregistered CommenterKatie @ Blonde Ambition
These were fantastic! Didn't make my own enchilada sauce (but yours sounds wonderful) and blended an avocado into the cream sauce; otherwise, followed your great directions and felt healthy and happy eating what is normally, for us, a once-a-year "treat" (cheese enchiladas that leave me feeling pretty blechy for days after).
December 31, 2012 | Unregistered CommenterJohanna
@Johanna - I'm so excited to hear this meal was a success for you! It was definitely one of my favorites this fall. Glad it left you feeling healthy! :)
December 31, 2012 | Registered CommenterAshley
Hi Ashley!
I made these tonight for my family (I'm the only vegetarian so I cook a veggie meal on "Meatless Mondays") and my family actually LOVED them! I was really surprised because my youngest sister is not a fan of butternut squash or black beans, but she cleaned her plate! And my dad (who is your typical farmer... a real 'meat & potatoes' guy) thought the cashew cream sauce was exceptional!
Thanks for the amazing recipe!

ps. I also cooked them your Broccoli Quinoa Casserole a couple of weeks ago (personally one of my favorite dishes of yours... I made it countless times this past fall) which they also really enjoyed!
January 14, 2013 | Unregistered Commenteralannah
@Alannah - Hi there! You are too sweet for letting me know how much you and your family enjoyed this recipe. I am so thrilled to hear it was a success, especially with your dad! :) I'm also glad to hear you like the broccoli quinoa recipe as well. I appreciate the feedback! Take care!
January 14, 2013 | Registered CommenterAshley
Can you send this link to my husband at rpribanic&

Thissounds fantastic!
October 15, 2013 | Unregistered CommenterHolly Pribanic

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
All HTML will be escaped. Hyperlinks will be created for URLs automatically.