Butternut Squash Enfrijoladas: like Enchiladas, but Better

With tortillas wrapped around succulent fillings, enfrijoladas are closely related to Mexican enchiladas. The difference? Instead of the typical bright red, tomato-based chile sauce, this dish is topped with refried or puréed beans to create the hearty, saucy element. In this vegetarian version, Chef Michelle is roasting butternut squash, poblano chile, and onion, then blending the veggies with tomato salsa and melty Monterey Jack. It’s the perfect tender, cheesy filling to pair with the black bean sauce, creamy avocado, fresh cilantro, and crumbles of queso fresco.

1 cup black beans
12 ounces butternut squash
⅛ ounce cilantro
1 yellow onion, divided
1 poblano chile
¼ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon Mexican oregano
½ teaspoon chipotle paste
6 flour tortillas
3 ounces shredded Monterey Jack cheese
¾ cup salsa, divided
1 avocado
¼ cup queso fresco

You’ll Need
olive oil
kosher salt
black pepper
baking sheet
aluminum foil
blender or food processor (optional)
10 x 6″ medium baking dish

Recipe Tips
No blender? Using a fork, mash the beans thoroughly, then stir in remaining sauce ingredients until fully combined. Add up to ½ cup water, 1 tablespoon at a time, mixing after each addition until sauce is pourable. The texture will be different, but the flavor will be equally satisfying!


1. Prepare Ingredients
Preheat oven to 450°F. Rinse black beans. Rinse all produce. Quarter butternut squash cubes. Roughly chop cilantro leaves, discarding stems. Peel onion, halve, and cut 1 half into small dice; thinly slice remainder. Halve poblano lengthwise, and, using a knife tip, discard seeds and stem (be sure to wash your knife, cutting board, and hands immediately afterward). Cut into ½-inch dice.

2. Roast Vegetables
On a baking sheet, toss squash, sliced onion, and poblano with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until vegetables are softened and slightly browned, 12-14 minutes.

3. Make Sauce
While vegetables roast, in a blender or food processor, combine spice mix, chipotle paste (skip or use half for less heat), beans, and diced onion (see Recipe Tip). With motor running, gradually stream in up to ½ cup water and pulse until smooth and pourable. Season with ¼ teaspoon salt and pepper as desired. Stack tortillas, wrap in foil, and place in oven to warm until the next step.

4. Assemble Enfrijoladas
Once vegetables have finished roasting, add Monterey Jack and half of salsa to baking sheet and toss to combine. Place warmed tortillas on a clean, dry surface, and rub both sides with olive oil. Working 1 at a time, add ½ cup filling to center and roll into a cylinder. Place seam-side down in a medium baking dish. Repeat to form 6 enfrijoladas. Scatter any remaining filling around enfrijoladas in baking dish.

5. Bake Enfrijoladas and Prepare Avocado
Pour sauce over enfrijoladas and spread in an even layer to mostly cover. Bake until filling is warmed through, 5-7 minutes. Meanwhile, halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into small dice.

6. Plate Enfrijoladas
Divide enfrijoladas between serving plates and top with queso fresco, cilantro, avocado, and remaining salsa. Dig in!

in Refuel


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