This enchilada recipe takes a little walk on the wild slide exchanging a ground beef filling for a flavorful mix of black beans and butternut squash, and switching out the tomato enchilada sauce for a creamy tomatillo sauce. While a little different, the flavors are still familiar and work together to make a delicious meal.



Black Bean and Butternut Squash Enchiladas

1 small butternut squash, peeled and cut into ½” chunks (about 2 cups)

1 small red onion, chopped (about 1 cup)

1 small red pepper, chopped (about 1 cup)

2 cloves garlic, minced

1 Tablespoon Organic Valley Butter

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup Organic Valley Sour Cream

1 (16 oz.) jar tomatillo salsa

1 (6 oz.) bag Organic Valley Mexican Blend Shreds, divided

1 (15 oz.) can black beans, rinsed and drained

1 Tablespoon homemade taco seasoning (great recipe here)

6 – 8” whole wheat tortillas


1. Sauté squash, red onion, red pepper, and garlic in butter in a large skillet over medium-high heat for 10 minutes or until the vegetables are slightly browned, season with salt and pepper.

2. Meanwhile, preheat oven to 350°F and grease a 9×13” pan.

3. Stir together sour cream and tomatillo salsa, spread 1 cup of the sauce on the bottom of the prepared pan.

4. Add ½ the remaining sauce to a mixing bowl and stir in 1 cup of the cheese, the black beans, and taco seasoning.

5. When the vegetables are sautéed, add them to the bowl with the black beans and stir to combine.

6. Split filling evenly between the tortillas (this will fill tortillas generously, use more tortillas if preferred) and roll them, placing them in the 9×13″ pan seam side down.

7.  Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.

8. Bake for 30-35 minutes until the cheese is lightly browned. Cool for 10 minutes before serving.