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Butternut Squash & Cauliflower Enchiladas

This dish is absolutely wonderful, as well as pretty healthy. The recipe is based on one from You can use canned enchilada sauce, but the one here is so easy to prepare and is really great.

Butternut Squash & Cauliflower Enchiladas


  • 1 cauliflower, cut into chunks
  • 1 butternut squash, peeled & seeded, cut into chunks
  • 2 Tbsp extra virgin olive oil
  • 10 large corn or flour tortillas
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 1 (8-ounce) bag shredded cheese – Mexican blend, Pepperjack, or non-dairy cheese (see note 1)

Ingredients for red enchilada sauce

  • 2 Tablespoon extra virgin olive oil
  • 2 Tablespoons flour or non-gluten flour
  • 1/4 cup chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 cups chicken or vegetable broth (see note 2)
  • salt, to taste

Suggested toppings: sliced avocado, chopped fresh cilantro, crumbled queso fresco, pepitas (pumpkins seeds)


  1. Pre-heat oven to 425°F.
  2. Place cauliflower & squash chunks in a single layer in a shallow baking pan or pans. Toss with olive oil.
  3. Roast for 20-25 minutes or until just fork-tender.
  4. Set aside (you can do all this several hours ahead of time).

In the meantime, prepare the enchilada sauce:

  1. Heat the oil in a saucepan over medium heat. Add the flour and cook for one minute, whisking constantly.  Add in the chili powder, garlic powder, cumin, and oregano. Cook for 1 more minute, whisking constantly.
  2. Gradually pour in the stock, whisking constantly to combine until no lumps remain.  Continue cooking until the sauce reaches a simmer.  Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.

Assemble, and bake!

  1. Now turn the oven to 350°F.  Lightly grease a 9×13-inch baking dish with cooking spray.
  2. Pour 1/4 cup enchilada sauce into the dish, and spread it around evenly with a spoon to cover the entire bottom.  Set aside.
  3. Place a tortilla flat on a plate, and spoon a tablespoon or so of enchilada sauce into the center of the tortilla.  Spread it around evenly with a spoon.  Then add 1/4 cup of shredded cheese in a line down the center of the tortilla, topped with a spoonful of beans and roasted cauliflower and squash.  Roll up the enchilada, and place it in the prepared baking dish, seam side down.  Repeat with the remaining tortillas, cheese, beans, cauliflower, and squash.  Then pour the remaining sauce down the center of the pan of enchiladas, and use a spoon to spread it around evenly.
  4. Bake uncovered for 20-25 minutes, until the enchiladas are heated through and the tortillas are a bit crispy.
  5. Remove from the oven, and cover with whatever toppings you like.
  6. Prepare to hear shouts of Olé! Or, in my mother’s case, Oy Vey!

Note 1: Some brands of non-dairy cheese are about as tasty as grout. I recommend “Violife.” It’s terrific.

Note 2: If you don’t make your own broth (and I, for one, am not going to live long enough to start doing that myself), then consider using “Better Than Bouillon.” It tastes so much better than other brands. It comes in a jar, and you only need to add 1 teaspoon to water to make a cup of broth –which means it doesn’t take up pantry space. You just refrigerate the little jar after you open it.