Squash and Black Bean Enchiladas

Squash and Black Bean Enchiladas

It was Halloween and so I thought I ought to do a cook with pumpkin or at least squash. Since we had butternut squash in, this is the recipe I came up with. 

We’ve done another recipe where we stuff cannelloni with butternut squash and this is equally as good but with a Mexican/Texmex twist. 

There’s no meat in this dish at all, it really doesn’t need it. It does benefit from being cooked on the Egg though for a slight smokiness, adding a lovely depth of flavour.

Cooking surfaces

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BBQ Temperature



For the filling

  • 1/2 large butternut squash, de-seeded and chopped into 1cm cubes.
  • 3 tbsp light olive oil
  • 1 tsp cumin
  • 1 tsp chipotle flakes – you can add more if you like it spicy
  • 1/2 tsp Maldon salt
  • 1 can of cooked black beans, drained

For the salsa

  • 1 can chopped tomatoes
  • 3 cloves garlic, finely chopped
  • 1 green chilli, de-seeded and sliced

For the enchiladas

  • 4 or 6 tortilla wraps
  • 100g grated cheddar
  • Pickled jalapenos
  • Fresh coriander
  • Soured cream
  • Lime slices


  • I used the Big Green Egg large skillet for the squash and the 5-piece EGGspander system. Let me know if you’d like quotes on either of these. We often have them both in stock. 


For the filling

  1. Setup your Egg for an indirect cook with the stainless grid on top of the ConvEggtor.
  2. Add the oil to a cast-iron skillet or pan, and add the other filling ingredients except for the black beans.
  3. Toss them together to coat in the oil and spices.
  4. Roast for about 25 minutes at 180°C.
  5. Once cooked add in the black beans.

For the salasa

  1. Mix the tomato, garlic and chilli together in a pan or skillet.
  2. Heat through for the last 10-15 minutes of the filling being cooked. I do this on the EGGspander top rack.

Assemble the enchiladas

  1. Into a 20cm x 25cm baking dish, put 3 tbsp of the salsa and cover the bottom. 
  2. Now take a tortilla wrap and place some of the filling, a good serving spoon full, or a bit more. 
  3. Roll the tortilla up, folding in the ends to seal in the filling. 
  4. Place into the baking dish with the flap downwards. You can make 6 less filled, or 4 whoppers. 
  5. Once the dish is full, pour over the remaining salsa. 
  6. Sprinkle over the cheese and top with the jalapenos. 
  7. Cook indirectly for a further 20-25 minutes until the tortillas start to brown and the cheese melts. You can always turn up the temp to speed this through. 
  8. Once cooked place into a plate and serve with soured cream, lime wedges, and some fresh coriander to garnish. 

You might want to add some guacamole



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