Spaghetti Squash & Black Bean Enchiladas

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!

1. 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.
2. 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.
3. Next, add the beans, corn, chili and spices to the bowl and mix everything until well combined.
4. 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.
5. 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.
6. 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!

Looking For More Delicious Enchilada Inspired Vegetarian Recipes?

One Pot Stove Top Enchiladas

Enchilada Stuffed Spaghetti Squash

Best Vegetarian Enchiladas

Inside Out Enchiladas with Black Beans and Sweet Potato

Polenta Enchilada Bake

Spaghetti Squash & Black Bean Enchiladas

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: She Likes Food
• Total Time: 50 minutes
• Yield: 12 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

These Spaghetti Squash & Black Bean Enchiladas are hearty, filling and flavorful!

---

Ingredients

Scale 1x2x3x

• 10 corn tortillas
• 1 medium sized spaghetti squash
• 1 15 oz can of black beans, drained and rinsed
• 1 small can of corn (8.75 oz), drained and rinsed
• 1 4 oz can of green chilies, you can drain a little of the liquid out if you want
• 2 cups enchilada sauce, more or less depending on how saucy you like your enchiladas
• 1/2 cup cheese, grated, I used monterrey jack
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon olive oil
• Cilantro, for garnish, if desired

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375 degrees F.  Using a sharp knife, cut the spaghetti squash in half and scoop out the seeds.  Using a metal spoon, scrape out the spaghetti squash by running the spoon down the inside of the squash. It should be easy to get out and it will come out in small pieces. (see above photos) Scrape until you have about 3 cups.
2. Heat a large saucepan over medium heat and add the olive oil. Then add the spaghetti squash and a pinch of salt. Cook for about 10 minutes, until spaghetti squash is soft and tender.  Add the black beans, corn, green chilies and all the spices.  Cook mixture until everything is heated through.
3. Pour 3/4 cup of enchilada sauce into the bottom of a 9×12 baking dish.  Warm the corn tortillas in a saucepan over medium heat, in the oven, or in the microwave.
4. Fill each tortilla with about 2/3 cup of filling, roll, and place in baking dish seam side down. Repeat until you have all of your tortillas filled.
5. Pour about 1 1/4 cup of enchilada sauce over the top of the enchiladas.  Sprinkle cheese over the top. Place in the preheated oven and bake for about 20 – 25 minutes, until heated through and cheese is melted.

• Prep Time: 30
• Cook Time: 20
• Category: Dinner, Vegetarian
• Method: Oven
• Cuisine: Mexican