Butternut Squash and Pinto Bean Enchiladas

Ali Segersten (author) Aug 10, 2020
Butternut Squash and Pinto Bean Enchiladas
Average Recipe
Prep Time
25 minutes
Cook Time
55 minutes

This is a great, easy child-friendly recipe. The sauce isn’t too spicy so even the youngest of children can enjoy it. My children like to help with the entire process of making this recipe. One evening, when I made this using steamed yams instead of butternut squash, I asked my 3-year old son to remove the peels from the steamed yam slices and mash them. After a few minutes I looked over to see if he had finished peeling the yams so I could hand him a fork to mash them. He had taken those peels off so fast and had both of his hands in the bowl “mashing the yams” by squeezing them and pressing them into the bowl using only his hands! Then of course comes the fun part of filling and rolling those tortillas. You can really get creative here and use just about any type of filling you would like.



2 tablespoons extra virgin olive oil
1 small onions chopped
4 cloves garlic peeled and chopped
1 tablespoons ground cumin
1½ teaspoons Herbamare (or sea salt)
2 dried ancho chili seeded
1½ cups water
2 cups strained tomatoes
¼ cups arrowroot powder


16 corn tortillas
3 cups cooked pinto beans
2 cups cooked, mashed butternut squash
2 cups baby spinach (or baby arugula)
1 cups grated raw jack cheese (optional)