Mealime recipe · lives on in MealPot
Black Bean, Butternut Squash & Jalapeño Enchiladas
- 35 min
- 2–6 servings
- 697 kcal / serving
- ★ 4.1 on Mealime
Creamy, veggie-packed enchiladas with soft squash, beans, and a lightly spiced tomato sauce. The combination stays juicy and satisfying for weeknights without extra fuss.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (15 oz) canblack beans
- ½ smallbutternut squash
- 6 fl ozchicken or vegetable broth
- 2 clovesgarlic
- 1jalapeño pepper
- ½ (8 oz) blockmozzarella cheese
- ¼ cupplain Greek yogurt
- 4small flour tortillas
- 1 (8 oz) cantomato sauce
- ½ mediumyellow onion
- jalapeño peppers
- yellow onions
From the pantry: all-purpose flour, cayenne pepper, chili powder, cumin, ground, extra virgin olive oil, garlic powder, onion powder, oregano, dried, salt
Cookware
baking dish · can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · small saucepan · spatula · stirring spoon · vegetable peeler · whisk or fork
Directions
- Preheat the oven to 400°F and set a baking dish nearby.
- Wash, peel, and dice the butternut squash; place in a bowl with chopped onion, minced garlic, and finely diced jalapeño.
- Heat a large skillet, add oil, then sauté the vegetables with the spices until the squash is tender when pierced with a fork.
- In a small saucepan, heat oil over medium-high, whisk in the flour, and cook until lightly golden; whisk in tomato sauce and broth, simmer until thickened, then off the heat.
- Drain and rinse the beans and grate the mozzarella.
- Add the beans, half the cheese, and yogurt to the skillet with the vegetables; stir to combine and remove from heat.
- Spread a thin layer of sauce in the baking dish, fill each tortilla with the veggie-bean mixture, roll up, place seam-side down, and cover with the remaining sauce and cheese; bake 5–10 minutes until the cheese melts.
- Divide the enchiladas onto plates and serve.
Two tips
- Prep ahead: chop the squash, onion, garlic, and jalapeño up to an hour in advance and keep refrigerated so you’re ready to cook.
- Leftovers: store covered in the fridge and reheat gently; you can add a bit more yogurt to loosen the sauce if needed.
Nutrition per serving
- Calories
- 697 kcal
- Protein
- 32 g
- Carbs
- 79 g
- Fat
- 31 g
- Fiber
- 17 g
- Sodium
- 1050 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.