These Easy Spaghetti Squash and Black Bean Enchiladas are packed with flavor and so filling!
I feel like I need to apologize for being a huge slacker this week. For some reason I’ve just been really tired and unmotivated and couldn’t get it together to give you a post on Monday, sorry about that! The really lazy thing is that I have about 5 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 kind of cold! I’m so excited about it but am also blaming it on my lack of desire to anything but lay 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 some kind of flavorful sauce. Sorry/not sorry 🙂
These enchiladas are packed with roasted spaghetti squash, refried black beans, onion, green pepper and tons of spices. The refried beans make the filling really stick together so they’re easy to roll and they also help to fill you up!
I opted to not add any cheese to my enchiladas, (because I’m doing Weight Watchers and cheese is usually higher in points and I don’t get very many!) but I did add a cilantro Greek yogurt sauce to the top (zero points!) and it’s so good!
It’s the perfect amount of creamy and is also really cooling, which is nice if you have a spicy enchilada sauce. I always buy the mild one and it always seems to be a little spicy! I guess I just don’t have a high tolerance for spice 🙂 I hope you enjoy!
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Easy Spaghetti Squash and Black Bean Enchiladas
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
Description
These spaghetti squash enchiladas are packed with black beans and so filling!
Ingredients
- 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
Instructions
- 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.
- 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.
- In a large bowl, mix together the spaghetti squash, refried beans, green pepper, onion, and all the seasonings.
- 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.
- 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.
- 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.
- 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.
- 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
I made this recipe and enjoyed it. I had to take out the enchilada sauce and substituted regular tomato sauce with 1 tbsp of taco seasoning it definitely was very mild in spice but I still enjoyed it
Thanks!
so glad you still enjoyed it!
I wonder if you have any recommendation for the red enchilada sauce. All the ones i have seen have some spice to them… not kid friendly for sure! Thanks!!
Hmm, I use a mild one but it still does have a little spice. I don’t currently have a recipe but maybe you could find a good homemade recipe and just not add as much spice? Not quite as easy but might be the best option for kids!
I’m new to vegetarian cooking as I’m cooking for in-laws and just happen to be eating with them. Has anyone tried this with cheese? Do you need to add an additional protein source to make it a complete protein? Trying this week, thanks for posting. I’ve really enjoyed your recipes so far.
You can definitely add cheese! Just had a cup or so to the filling and a handful on top 🙂
These were so easy and delicious! I’ve had such good luck with your recipes… it’s so hard to come up with vegetarian meals that are easy and the kids will eat, and all of yours have been a success!
That is SO nice to hear! Thank you!!
Oh Izzy… but I fall into that same thing. Sometimes I just can’t get it together. But we need to be easier on ourselves, to give time for rest. In our fast-paced world, it’s easy to put so much pressure on ourselves. I hope your energy rebounds soon. Cold has that kind of effect on me too.. I just want to hibernate and take it slow. I love how you’ve stuffed these enchaladas with spaghetti squash. And you know I’ll always be a fan of anything Mexican! Delicious work my dear! xo
Thanks so much, Traci! I feel like I’m always saying I’m tired and unmotivated these days, haha! I guess I need a vacation!
Lovely and easy recipe for dinner!