These Spaghetti Squash and Black Bean Enchiladas are hearty, filling and full of flavor! They’re perfect for a cozy healthy vegetarian dinner recipe.
I love spaghetti squash and enjoy cooking with it all year long, but we’re finally getting into winter squash season and I’m here for it! Spaghetti squash in enchiladas might seem strange to some, but I assure you that it’s so good! I also add in black beans, corn and green chili and it’s such a delicious combo.
Enchiladas are one of my favorite comfort food dinners. You can make a huge pan of them and have leftovers for a few days or even freeze them. I also love making enchiladas a meal by pairing them with a salad and tortilla chips or a side of rice.
Spaghetti Squash and Black Bean Enchilada Ingredients and Substitutions
- Spaghetti Squash – I like to use a medium sized spaghetti squash for this recipe. If you end up with extra, this recipe is a great way to use it up!
- Black Beans – I love the combo of black beans and spaghetti squash but you can use any kind of bean you like. Pinto beans would be great too!
- Corn – Canned or frozen corn work really well in these enchiladas but if you’re feeling ambitious you can cut some corn off of a cob.
- Green Chili – I just used a can of Hatch green chili but if you can get your hands on fresh green chili that would be great!
- Corn Tortillas – You can use white or yellow corn tortillas. If you want to use flour tortillas instead you can make them more like enchilada style burritos.
- Spices – I used cumin, garlic, paprika, salt and pepper. You are more than welcome to adjust the amount of spices and even add in some different ones if you like.
- Cheese – Cheese is totally optional in this recipe! If making vegan you can either omit the cheese or use vegan cheese. I used a mild Monterey Jack cheese to top mine with.
- Enchilada Sauce – Homemade or store-bought enchilada sauce will work. I like to use mild Hatch red enchilada sauce.
How To Make Spaghetti Squash Enchiladas
There are a few steps to making enchiladas but they’re all easy!
- You start by preparing the spaghetti squash. You could roast the squash in the oven until tender but that can take a lot of time, so this is how I do it: Cut the spaghetti squash in half and scoop out the seeds. Then use a large spoon to scrape out as much of the squash as you can.
- Heat a skillet over medium heat and add a small amount of olive oil and then the spaghetti squash. Cook until tender, about 10 minutes. Add spaghetti squash to a large bowl.
- Next, add the beans, corn, chili and spices to the bowl and mix everything until well combined.
- Corn tortillas can break easily when you roll them so I like to soften each tortilla in a skillet with a small amount of oil. You could also soften in the microwave.
- Coat the bottom of a large baking dish with some of the enchilada sauce. Lay a corn tortilla flat and spoon about 1/4 cup of the mixture into the middle of it. Gently roll up the tortilla around the filling and place in the pan. Repeat until the pan is full. Pour on the rest of the enchilada sauce and top with cheese.
- Bake enchiladas until sauce is bubbly and cheese is melted.
Frequently Asked Questions
- Are these enchiladas gluten free? As long as you use a 100% corn tortilla and gluten free enchilada sauce they will be gluten free.
- Can I make these enchiladas vegan? Yes, just use vegan cheese or omit the cheese.
- Are these enchiladas freezer friendly? Yes, I would recommend preparing them in a freezer safe dish and freezing just before you would put them in the oven. They can be cooked from frozen in the oven.
- How should I re-heat the leftovers? I would re-heat in the microwave or in the oven.
- What is the nutritional information for his recipe? You can find it at the very bottom of the recipe.
Have a question I didn’t answer? Ask me in the comment section and I will get back to you ASAP!
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