Vegetarian Enchiladas

Written By Judy Doherty, MPS, PCII
Vegetarian Enchiladas

Vegetarian Enchiladas

Yield 4
Author Judy Doherty
Prep time
10 Min
Cook time
30 Min
Total time
40 Min
Enjoy enchiladas filled with roasted butternut squash, black beans, and cheddar cheese—a hearty, flavorful meal perfect for any occasion. The recipe is below!

Ingredients

  • 5 corn tortillas, warmed so they are pliable
  • 1 15-ounce can of no-added-salt black beans, drained
  • 2 cups fresh spinach leaves, rinsed
  • 2 cups diced cooked winter squash
  • 1/2 cup shredded cheddar cheese
  • 2 cups low-sodium enchilada sauce
  • 1 avocado, diced
  • 2 green onions, sliced
  • fresh cilantro
  • 1 lime

Instructions

  1. Spread a cup of enchilada sauce in the bottom of a 12x9 rectangle baking pan.
  2. Warm the corn tortillas in a microwave, 2 or 3 at a time for 30 seconds at a time. They need to be pliable so you can roll them.
  3. Add black beans, spinach, cheese, and diced winter squash to each tortilla. Roll up tight and place in the roasting pan on the sauce. When all 5 enchiladas are in the baking dish, cover the pan and bake in a 350-degree oven for 20 minutes.
  4. Top the enchiladas with more sauce and cheese. Bake another 5-8 minutes.
  5. Top the enchiladas with the avocado, green onion, and cilantro. Serve more sauce and lime wedges on the side.

Nutrition Facts

Calories

461

Fat

14 g

Sat. Fat

4 g

Carbs

71 g

Fiber

20 g

Net carbs

51 g

Sugar

12 g

Protein

19 g

Sodium

600 mg

Cholesterol

14 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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