Butternut Squash & Black Bean Enchiladas w/ Avocado Slaw (Vegan, Gluten Free)

I wanted enchiladas but it’s winter vibes…this is what I decided for tonight. That’s it, that’s the story. But it turned more delicious than I expected!

Be sure to watch my video for more tips and tricks


  • Corn Tortillas
  • Vegan Cheese

Avocado Slaw

  • 3 avocados
  • 1 bag cole slaw mix
  • 2 tbsp lime juice
  • Salt and pepper to taste

Enchilada Filling

  • Onion, chopped
  • Green pepper, chopped
  • Poblano pepper, chopped
  • 10 oz bag frozen butternut squash
  • 15 oz can black beans, drained and rinsed
  • 1 tbsp chili powder
  • 1 1/2 tsp cumin
  • 1/2 tsp each paprika, red pepper flakes, garlic powder, onion powder, salt and pepper

Enchilada Sauce

  • 3 tbsp chili powder
  • 2 tbsp corn starch
  • 3 tbsp vegetable oil
  • 2 cups vegetable broth
  • 8 oz can tomato sauce
  • 4 oz can green chiles
  • 2 tsp cumin
  • 1 tsp each onion powder, garlic powder, sugar, cocoa powder
  • 1/2 tsp each salt and pepper


  1. Preheat oven to 400°F
  2. Mash the avocados and mix in the rest of the slaw ingredients, cover and refrigerate
  3. In a large pan, start sautéing the onion and both peppers
  4. In a pot, start the enchilada sauce by mixing the chili powder, corn starch and oil on medium low heat
  5. Then add the vegetable broth, tomato sauce, green chiles and seasonings. Bring to a boil then turn off heat and set aside to cool
  6. Once the onions and peppers are almost ready, add the squash, beans and seasonings and heat until the squash gets warmed up a bit
  7. Prepare the enchiladas by putting a little sauce on the bottom of a 13×9, then dip the tortillas in the sauce, fill, roll and put in the pan. Once all are in there, cover with the rest of the sauce, sprinkle a little cheese and bake for about 25 minutes
  8. Serve with slaw and enjoy!

One Comment Add yours

  1. This looks really tasty and appetizing.


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