Easy Spaghetti Squash and Black Bean Enchiladas

These Easy Spaghetti Squash and Black Bean Enchiladas are packed with flavor and so filling. They’re a nutritious and filling vegetarian dinner that’s great for chilly days. 

I need to apologize for being a huge slacker this week. For some reason, I’ve just been exhausted and unmotivated, and couldn’t get it together to post on Monday. Sorry about that! The really lazy thing is that I have about five recipes already photographed, but I didn’t even feel like editing the photos and writing the post up. 🙂

But, hopefully, these delicious and Easy Spaghetti Squash and Black Bean Enchiladas will make up for it! You guys, it’s been cold here lately! Like, pants, sweatshirts, and heat on during the day-type chilly! I’m so excited about it, but I am also blaming it on my lack of desire to do anything but lie on the couch and watch TV.

Today, I got my butt up off the couch and made these enchiladas! Sometimes, I feel like I only post Mexican-inspired recipes, but that’s just what I love the most. I love anything with beans, tortillas, and a flavorful sauce. Sorry/not sorry 🙂

Spaghetti Squash and Black Bean Enchilada Recipe Ingredients

• Vegetables – I used spaghetti squash, green pepper, and red onion in this recipe.
• Breans – This recipe calls for one (15-ounce) can of black refried beans. I like to use fat-free, but feel free to use your refried beans of choice.
• Spices – I used ground cumin, paprika, garlic powder, smoked paprika (optional), and salt.
• Enchilada sauce – I always buy the mild kind, and it still seems a little spicy! I guess I don’t have a high tolerance for spice 🙂 You can use any enchilada sauce you like.
• Tortillas – I prefer using corn tortillas for enchiladas. I like the texture, and they don’t get as slimy as flour.
• Cilantro Yogurt Sauce – This creamy yogurt sauce is made with non-fat Greek yogurt, fresh cilantro, fresh lime juice, a garlic clove, ground cumin, and salt. It’s the perfect amount of creamy and is also really cooling, which is nice if you have a spicy enchilada sauce. 

Why Your Body Will Love This Recipe

These enchiladas are packed with roasted spaghetti squash, refried black beans, onion, green pepper, and spices. The refried beans help the filling stick together, making it easy to roll, and they’re rich in fiber, which helps the body feel full.

• Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and helps remove toxins from the system.
• Bone and Muscle Health – Yogurt contains potassium, calcium, vitamin D, and protein, all of which contribute to healthy bones, muscles, and overall nutritional needs.
• Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.

How To Make These Squash and Bean Enchiladas

Enchilada Recipe Thoughts and Tips

• I opted not to add any cheese to my enchiladas (because I’m on Weight Watchers and cheese is usually higher in points, and I don’t get many!), but I did add a cilantro Greek yogurt sauce on top (zero points!), and it’s so good!
• I cooked mine in two batches because I used a smaller pan, but you should be able to fit them all into a regular-sized baking dish.
• I have calculated 4 Weight Watchers Freestyle points per serving (2 enchiladas), but this may vary depending on the type of enchilada sauce used.  I also used fat-free refried beans.
• This recipe is gluten-free and can be made vegan by leaving off the sauce or substituting a vegan yogurt.
• It will last in the fridge for up to five days (use your judgment!), or in the freezer for about three months.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Mexican-style Recipes?

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Easy Spaghetti Squash and Black Bean Enchiladas

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• Author: She Likes Food
• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

These spaghetti squash enchiladas are packed with black beans and so filling!

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Ingredients

Scale 1x2x3x

• 1 medium sized spaghetti squash
• 1 (15 ounce) can black refried beans, I like to use fat free
• 1 small green pepper, diced
• 1/4 cup diced red onion
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika, optional
• 1/2 teaspoon salt
• 2 cups enchilada sauce, your favorite kind
• 12 corn tortillas

Cilantro Yogurt Sauce:

• 1 cup Greek non-fat plain yogurt
• 1 handful fresh cilantro leaves
• Juice of 1 lime
• 1 small clove garlic
• 1/4 teaspoon ground cumin
• Pinch of salt

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Instructions

1. Pre-heat oven to 400 degrees F.  Carefully cut the spaghetti squash in half, lengthwise, and use a spoon so scoop out the seeds.  Brush each side lightly with olive oil or spray with cooking spray.  Season with salt and pepper, place each half cut side down on a large baking sheet and bake until tender, about 40 minutes.
2. Let spaghetti squash cool and then use a fork to remove all the spaghetti squash “noodles”.  If they come out in long noodles you will want to give them a little chop.
3. In a large bowl, mix together the spaghetti squash, refried beans, green pepper, onion, and all the seasonings.
4. Pour 1 cup of the enchilada sauce into a large baking dish and spread out.  If your corn tortillas are’t super soft you will need to heat them slightly in the microwave or on the stovetop to make sure they don’t break when you try to roll them.
5. Scoop 1/4 cup of the filling mixture onto each tortilla, use your hands to make sure it’s in the middle, and then roll tortilla up and place seam side down in the pan.  Repeat until all the filling is used, you should get about 12 enchiladas.
6. Pour remaining 1 cup of enchilada sauce over the top and spread out.  Feel free to add grated cheese on top if you like!  Bake enchiladas in the 400 degree F oven until filling is heated through and sauce is bubbling, about 20 minutes.
7. Make sauce while enchiladas are baking.  Add all ingredients to a blender and blend until combined.  You might want to add a tablespoon or two of water if you don’t want it as thick.
8. Garnish with your favorite garnishes and top with Cilantro Yogurt Sauce after serving.

Notes

I cooked mine in two batches because I used a smaller pan, but you should be able to fit them all into a regular sized baking dish.

I have calculated 4 Weight Watchers Freestyle points per serving (2 enchiladas) but that could differ depending on what type of enchilada sauce you use.  I also used fat free refried beans.

• Prep Time: 30 mins
• Cook Time: 60 mins
• Category: Dinner, Gluten Free, Vegan

Nutrition

• Serving Size: 2 Enchiladas

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