Black Bean and Butternut Squash Enchiladas

Servings: Serves 6

Nutritional Information:

Per serving (326g)

Calories 442, Fat 15g, Saturates 5.5g, Carbohydrate 65g, Sugars 6g, Fibre 11g, Protein 15g, Salt 2.5g




To make the chilli, bring a pan of water to the boil and add the butternut squash. Boil for 10-15 minutes until the squash is cooked and then drain. Add the vegetable oil, onion, garlic, paprika, chilli powder and cumin to a saucepan over a medium-high heat and cook for 3-4 minutes. Then add the black beans, chopped tomatoes, vegetable stock and butternut squash, simmer for 20-25 minutes until thickened, season to taste.


Take a tortilla wrap, fill it with chilli, and roll it up. Do this for all 6 wraps, then place them into a roasting dish.


For the sauce, add the butter to a saucepan over a medium heat, and allow it to melt. Add the plain flour and mix well to form a roux, then slowly add the soya milk whilst stirring to ensure no lumps and cook until the sauce is thick and smooth. Tip in the nutritional yeast and half of the vegan cheese and mix well until melted. Season to taste. Pour the sauce over the wraps, being sure to cover all of them, and then sprinkle with the remaining cheese.


Pre-heat the oven to 200°C/400°F/Gas 6, then place the enchiladas into the oven to bake for 20-25 minutes, until the cheese goes golden.


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