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Butternut Squash, Black Bean and Chicken Enchiladas


  • 3 cups butternut squash, cubed
  • 1 Tbsp avocado oil
  • 1 tsp paprika
  • 1 tsp salt, divided
  • 1 tsp black pepper, divided
  • 2 boneless, skinless chicken breast or 4 thighs or 2 cups shredded roasted chicken
  • 1 jar whole foods 365 organic enchilada sauce or Siete enchilada sauce
  • 1 (15 oz) can black beans, partially drained
  • 1 tsp cumin, divided
  • 9 Siete almond flour tortillas, organic corn or alternative
  • 1 cup shredded organic grassmilk or Kerrygold cheddar cheese
  • 1/4 cup yellow onion, diced
  • 1/2 tsp olive oil
  • Topping options: sliced avocado, cilantro, toasted pumpkin seeds


  1. Pre-heat oven to 400 F.
  2. Adjust rack in middle oven.
  3. Arrange cubed squash on a parchment lined baking sheet.
  4. Drizzle with avocado oil and sprinkle paprika, 1/2 tsp cumin, salt and pepper. Toss.
  5. Bake 15-20 minutes until fork tender.
  6. If using rotisserie chicken, shred 2 cups. Place in a small bowl and toss with ½ tsp cumin.
  7. To make your own chicken: Toss with 1 Tbsp olive oil, 1 tsp cumin, 1 tsp paprika, 1/4 tsp salt and 1/4 tsp pepper. Bake at 350 F for 20 minutes.
  8. Shred chicken.
  9. Meanwhile, sauté onions on medium heat in a medium skillet with 1/2 tsp olive oil until translucent.
  10. Add beans, remaining salt, pepper and cumin.
  11. Stir, then cook for 3-5 minutes on low heat.
  12. Combine with squash in a large bowl.
  13. Coat bottom of 9 x 13 baking dish with enchilada sauce pouring remaining sauce in a low dish.
  14. Dip a tortilla in sauce to coat.
  15. Place spoonful of bean mixture, chicken and cheese.
  16. Roll up, place seam side down in baking dish continue with rest of tortillas.
  17. Drizzle more sauce on top.
  18. Sprinkle with remaining cheese. Cover with foil.
  19. Bake 350 degrees for 15 – 20 minutes.
  20. Serve with a dollop of greek yogurt, sliced avocado, cilantro and pumpkin seeds.

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