If you are looking for the perfect veggie enchilada recipe then look no further. Butternut Squash and Black Bean Enchiladas are simple to make, using real wholesome ingredients, and are just so delicious! Bake some for now, and freeze some for later. Your future self will thank you!
For Enchilada Sauce:
For vegan, omit the cheese.
We tested this recipe with corn tortillas and almond flour tortillas (from Siete Foods). Both worked well! The almond flour tortillas got crunchier than expected, so if you using an alternative grain-free tortilla, you might want to cover it for the first half of the bake. Feel free to use whatever tortilla you typically use to make enchiladas here, too. This recipe will fill between 10 and 14 tortillas, depending on the size of the tortillas you use!
To freeze these enchiladas, make sure to assemble them in a freezer-safe container. Fully assemble them, but do not bake. Make sure the filling is completely cool before wrapping in plastic wrap and freezing for up to 3 months. Transfer from the freezer to the refrigerator 12 hours before you plan to bake (also known as the day before you want to eat ’em!) to defrost. Once the food is defrosted bake according to the instructions in the recipe!