Butternut Squash and Black Bean Taco Pie

Butternut Squash and Black Bean Taco Pie

My take on butternut squash enchiladas is super easy and quick to put together. The slight sweetness of the squash is fantastic with the spicy Mexican flavors. The combination of the black beans and the squash, which is tender but not mushy, is hardy and filling.

I used spiralized butternut squash, which I found already spiralized in the produce section of my grocery store. If you can’t find it already spiralized and don’t own a spiralizer, you can use fresh butternut squash, peeled and cut into small cubes. Don’t use frozen squash as it will most likely be too mushy and watery.

I used Violife shredded vegan cheddar cheese, but this is equally delicious without any cheese, or you can use a homemade queso cheese sauce such as this one from BrandNewVegan.com.

I used an approximately 9×9 inch baking pan. If you use a 9×13 dish, you will need 6 tortillas per layer instead of 4, and you will spread a little less of the filling on each layer.

If you like this recipe, you may also want to check out my Spaghetti Squash and Refried Bean Enchiladas.

Butternut Squash and Black Bean Taco Pie

You, On Plants
This butternut squash and black bean taco pie will satisfy all the tex-mex food lovers in your family.
Course Main Course
Cuisine Mexican
Servings 8


  • 1/2 cup chopped onion
  • 1 tsp minced garlic
  • 1 4 oz can chopped mild green chiles
  • 2 cups spiralized or cubed butternut squash
  • 1 can black beans, drained and rinsed
  • 1/2 tsp garlic salt
  • 1/2 tsp ground cumin or taco seasoning
  • 2 cans red enchilada sauce, mild
  • 12 corn tortillas
  • 3/4 cup vegan cheddar cheese, shredded (optional)


  • Preheat the oven to 400 degrees.
  • Heat a large skillet over medium heat. Add the onion and garlic and cook 2-3 minutes, stirring. If it starts to stick, add a splash of water.
  • Add the green chiles, squash, black beans and 1/2 can of enchilada sauce. Sprinkle with the garlic salt and cumin or taco seasoning. Continue to cook, stirring frequently 5-7 minutes until squash is tender, then turn off the heat.
  • Pour the other 1/2 can of enchilada sauce in the bottom of your baking dish. Arrange 4 tortillas in the baking dish covering as much of the bottom of the dish as possible.
  • Spoon 1/2 the filling over the tortillas. Top with 1/4 cup cheese. Repeat with another layer of tortillas, the remaining filling, and another 1/4 cup cheese.
  • Top with the remaining 4 tortillas. Pour the other can of enchilada sauce over the top, spreading it to cover all of the top layer of tortillas. Top that with the remaining 1/4 cup of cheese.
  • If your dish is very full, place it on a baking sheet to catch any spillage. Place on the middle oven rack and bake 20-30 minutes until bubbling around the edges. Allow to cool for 5-10 minutes before cutting into servings.
Keyword Black Beans, Butternut Squash, mexican, Plant-Based, tacos, Tex-Mex, Vegan

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