Squash Enchiladas Covered in Black Bean Sauce

"Here is a dish that rejoices in the bounty of autumn with a joyful nod to Dia de los Muertos. This is a heart healthy dish to keep you alive! The colors alone of this dish will get your skeleton dancing!"
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins


  • squash enchiladas

  • 1 large winter squash, peeled and cubed
  • 4 tablespoons olive oil
  • 1 tablespoon cumin
  • 14 teaspoon dried chipotle powder (available at Mother Nature's)
  • 14 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 cup fresh corn, cut from the cob or 1 cup frozen corn
  • 12 - 1 cup feta or 1/2-1 cup goat cheese
  • 12 corn tortillas, depending on how much you stuff them
  • 1 (19 ounce) can green enchilada sauce, whatever heat you like
  • black bean sauce

  • 2 tablespoons olive oil
  • 14 onion, diced
  • 2 garlic cloves, grated (really! Grate your garlic cloves, its great!)
  • 1 teaspoon ground cumin
  • 12 teaspoon smoked paprika
  • 14 - 12 teaspoon dried chipotle powder
  • 1 (15 ounce) can of cooked black beans
  • 12 cup nonfat sour cream


  • Preheat oven to 350°F Toss cubed squash in 2 tablespoons of oil, cumin and chili powder. Bake until tender, about 30 minutes. After squash has cooled a bit, squish it with a potato masher.
  • Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté 3 minutes. Mix in squash mixture and corn. Season with salt and pepper. Heat 1 tortilla at a time on a non-stick skillet about 10 seconds aside, then place 1 heaping tablespoon squash mixture down center of each tortilla. Top with about 2 teaspoons of cheese. Roll up tortillas. Arrange seam side down in a glass baking dish. (Can be prepared 6 hours ahead; covered and chilled.) Pour enchilada sauce over enchiladas and bake at 350°F for about 20 minutes or until the enchiladas are heated through and bubbly. While they bake, prepare the Black Bean Sauce.
  • Black Bean Sauce.
  • In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes, or until fragrant. Add the cumin, paprika, and chili powder and sauté for 1 minute. Add the beans and sour cream and bring to a boil. Reduce the heat to low and simmer for 3 minutes.
  • Transfer 1 cup of the bean mixture to a blender and purée until smooth. Return the pureed beans back into the skillet, then simmer for 2 minutes until heated through. If the sauce becomes too thick, thin with water.
  • Make a tropical salsa to go with it.

Questions & Replies

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  1. It was good, but I made a lot of changes to suit my available ingredients. The main one was that I did not have tortillas, or the patience to work with them. I made tortilla batter and used the rest of the items to make a strata. The instructions say to use a tablespoon of filling per tortilla, but there would not seem to be enough tortillas. My squash was unusually large , but even without that variable, I am glad I did not deal with stuffing the amount of filling I had to deal with.
  2. My family and I really enjoyed this recipe. I didn't have the chipotle powder, I was going to use cayenne pepper but was out of that as well. My squash didn't mash well but thats ok, I used a store bought already chopped blend of squash. I really like the tip to grate my garlic, I used a microplane and it worked amazing!!! I also really liked the goat cheese in this recipe I thought it was a good mix. I will defintely being making this again.


Love to eat and cook! A bit too much a dare say. I always had a knack for cooking, then a very good friend of mine, who is a reknown chef, took me under her wing and opened my mind! Or should I say, my mouth! Most of ther recipes that I post are some she taught me.
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