Smoked Paprika Vegetarian Enchiladas Recipe

These butternut squash enchiladas are the cozy, comforting dish you need in your life.

I first had butternut squash enchiladas at a church potluck years ago, not long after my husband and I had moved into our first home. It was one of those crisp autumn afternoons where you can smell woodsmoke in the air. I was expecting the usual lineup of casseroles, but one dish, tucked in the corner, caught my eye. It was a pan of enchiladas, bubbling and cheesy, but the filling was a beautiful, vibrant orange.

The sweet lady who brought them, Mrs. Gable, told me her secret was roasting the squash until it was sweet and caramelized. I took one bite and was absolutely smitten. The sweetness of the squash with the savory, spicy sauce was a revelation. I went home that evening with the recipe scribbled on a napkin, my mind already buzzing with ideas.

For weeks, I made her recipe just as she wrote it. It was delicious, but I felt like it was missing a little something, a touch of depth to balance the sweetness. One evening, while staring into my spice cabinet, my eyes landed on a jar of smoked paprika I’d bought for a barbecue rub. On a whim, I tossed the squash with a teaspoon of it before roasting. That, my friends, was the magic touch. The smoky warmth of the paprika made the entire dish sing. It gave the filling a savory, almost meaty quality that elevated these enchiladas from simply good to absolutely unforgettable. Now, it’s my signature version, and the one I’m so excited to share with you all.

Skip to My Special Recipe!

Why This Vegetarian Enchiladas Recipe Works

Enchiladas are a cornerstone of Mexican and Tex-Mex cuisine, with a history that stretches back to Mayan times. The basic concept of rolling a filling into a corn tortilla and covering it with a chili sauce is beautifully simple and endlessly adaptable. Traditionally filled with meat, cheese, or beans, enchiladas have become a beloved comfort food across North America for good reason. They are hearty, flavorful, and perfect for feeding a family or a crowd.

This recipe takes that classic comfort and gives it a sophisticated, fall-inspired update. We swap a traditional meat filling for roasted butternut squash and black beans. This not only makes the dish vegetarian but also introduces a wonderful, subtle sweetness and a creamy texture that is just divine. The squash becomes tender and slightly caramelized in the oven, providing a perfect base for our other flavors.

The real star of the show, the twist that makes this recipe truly special, is the smoked paprika. While regular paprika is mild and sweet, smoked paprika is made from peppers that have been smoked and dried over oak fires. This process gives it an incredibly rich, smoky, and earthy flavor that completely transforms the butternut squash.

It adds a layer of savory depth that beautifully balances the sweetness of the squash and the tang of the homemade ancho chili sauce. This single ingredient gives the filling a complexity that makes you stop and savor each bite. It creates a satisfying, almost meaty character without any meat at all, making these enchiladas a standout dish that will impress everyone at your table.

Ingredients for Vegetarian Enchiladas

A great dish always starts with great ingredients. For these butternut squash enchiladas, we’re using a mix of fresh produce, pantry staples, and a few key spices to create layers of incredible flavor. Everything here should be easy to find at your local grocery store.

The heart of this recipe is the filling. The butternut squash provides a sweet and creamy base, while black beans add substance and protein. But the secret weapon is that smoked paprika. Make sure you grab smoked paprika, not sweet or hot paprika. The smoky kind is what gives this dish its signature deep, savory flavor. It’s a small detail that makes a huge difference.

For the sauce, we’re making our own because it’s so much better than the canned stuff and surprisingly simple. The key here is ancho chili powder, which is made from dried poblano peppers. It has a mild heat with a rich, slightly fruity flavor that forms the perfect backbone for our sauce. Combined with cumin, garlic, and a little Mexican oregano, it’s just heavenly. A splash of apple cider vinegar at the end brightens everything up beautifully.

For the Smoked Paprika & Butternut Squash Filling:

• 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cut into ½-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (4-oz) can diced green chiles, drained
• 1 (15-oz) can black beans, rinsed and drained
• 1 cup shredded Monterey Jack cheese

For the Enchilada Sauce:

• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• ¼ cup ancho chili powder
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp dried Mexican oregano
• ¼ tsp cayenne pepper (optional)
• 2 cups low-sodium chicken or vegetable broth
• 1 (8-oz) can tomato sauce
• 1 tsp apple cider vinegar

For Assembly:

• ½ cup vegetable oil, for frying
• 12 corn tortillas
• 1 ½ cups shredded medium cheddar or a Mexican cheese blend
• Optional garnishes: crumbled cotija cheese, fresh cilantro, sour cream or Mexican crema, sliced avocado, thinly sliced red onion

Step-by-Step Instructions For Making Vegetarian Enchiladas

Making these enchiladas is a rewarding process with a few key steps. We’ll roast the squash, make the sauce from scratch, and then assemble everything into a beautiful, bubbly casserole. Don’t be intimidated by the number of steps, they flow together logically, and the end result is more than worth it.

Step 1: Roast the Squash

First things first, let’s get that butternut squash ready. Preheat your oven to 400°F. On a large baking sheet, toss your squash cubes with olive oil, that all-important smoked paprika, cumin, salt, and pepper. Use your hands to make sure every piece is well-coated. Spread them in a single layer. This is important, as overcrowding the pan will steam the squash instead of roasting it. We want those nice, caramelized edges. Roast for 20-25 minutes until tender. You’ll know it’s done when a fork pierces a cube with no resistance.

Step 2: Make the Sauce

While the squash is in the oven, it’s the perfect time to make our enchilada sauce. In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour to create a roux, and cook for about a minute until it smells a little nutty. Now, add your spices: ancho chili powder, cumin, garlic powder, Mexican oregano, and cayenne. Toasting them for about 30 seconds awakens their flavor. Slowly pour in the broth while whisking constantly. This is the secret to a lump-free sauce! Once the broth is in, whisk in the tomato sauce, bring it to a simmer, then lower the heat and let it gently bubble away for 10-15 minutes to thicken. Finish by stirring in the apple cider vinegar and a pinch of salt.

Step 3: Prepare and Combine the Filling

In a large skillet, sauté the chopped onion over medium heat until it’s soft and translucent. Add the garlic and green chiles and cook for just another minute until you can smell that wonderful aroma. Scrape this mixture into a large bowl. By now, your squash should be roasted to perfection. Add the tender squash to the bowl along with the rinsed black beans and a cup of Monterey Jack cheese. Give it all a gentle stir to combine everything. Try not to mash the squash too much, we want to keep some of its texture.

Step 4: Assemble the Enchiladas

It’s time for the fun part! Lower your oven temperature to 375°F. Pour about a half cup of your homemade sauce into the bottom of a 9×13 inch baking dish and spread it around. Now, for the tortillas. This step is a game-changer for preventing soggy enchiladas. Heat some vegetable oil in a small skillet and quickly fry each corn tortilla for 10-15 seconds per side. You just want to make them soft and pliable, not crispy. As they come out of the oil, dip each one into the warm enchilada sauce to coat both sides. Lay the saucy tortilla on a plate, fill it with a generous scoop of the squash mixture, roll it up, and place it seam-down in your baking dish. Snuggle them up next to each other.

Step 5: Bake, Rest, and Garnish

Once all your enchiladas are rolled and in the dish, pour the rest of that beautiful red sauce all over the top. Make sure to cover them evenly. Sprinkle the remaining shredded cheese over everything. Bake uncovered for 20-25 minutes. You’re looking for bubbly sauce and melted, slightly golden cheese. The hardest part is next, you have to let them rest for 5-10 minutes before serving. This helps them set up so they don’t fall apart when you serve them. Garnish with all your favorite toppings and enjoy!

How To Serve Vegetarian Enchiladas

Once those gorgeous butternut squash enchiladas come out of the oven, all bubbly and golden, the final touch is how you serve them. A great presentation and the right accompaniments can turn a delicious meal into a truly memorable feast. The key is to balance the rich, savory flavors of the enchiladas with fresh, bright, and cooling elements.

My favorite way to serve them is family-style, bringing the whole baking dish right to the table. I set up a little toppings bar so everyone can customize their own plate. It makes the meal feel interactive and fun, especially for kids. A few small bowls with different garnishes look beautiful and let guests choose their own adventure.

Here are some of my go-to serving suggestions and side dishes that pair perfectly:

• Classic Garnishes: You can never go wrong with the classics. A dollop of cool sour cream or Mexican crema, a sprinkle of fresh chopped cilantro, and some crumbled cotija cheese for a salty kick are essential in my book. Thinly sliced red onion or quick-pickled onions add a welcome sharp bite.
• Fresh & Cooling Sides: To cut through the richness of the cheese and sauce, something fresh is a must. A simple avocado salad with lime juice and salt is perfect. A crisp Mexican slaw with a zesty vinaigrette or a fresh corn and black bean salsa also provides a wonderful contrast in texture and flavor.
• Hearty Companions: If you want to make it a more substantial meal, serve the enchiladas alongside some cilantro lime rice and a side of refried beans or seasoned black beans. This classic combination never fails and will ensure nobody leaves the table hungry.
• A Festive Drink: Don’t forget the beverages! A pitcher of classic margaritas on the rocks or a refreshing agua fresca, like hibiscus or horchata, rounds out the meal perfectly and adds to the festive atmosphere.

No matter how you choose to serve them, the most important thing is to gather your loved ones around the table. These enchiladas are meant to be shared and enjoyed together, creating warmth and connection with every single bite.

How To Store & Reuse Enchiladas Leftovers

As much as we love these butternut squash enchiladas, this recipe makes a generous batch. Luckily, they are just as delicious the next day, and they store and reheat beautifully. A little planning means you can enjoy these for a quick lunch or an easy dinner later in the week. Proper storage is key to keeping them fresh and tasty.

The best way to store leftover enchiladas is to let them cool down completely at room temperature first. This prevents condensation from building up in the container, which can make them soggy. Once cooled, you can either cover the entire baking dish tightly with plastic wrap or foil, or you can transfer individual portions into airtight containers. I prefer individual portions for easy grab-and-go lunches.

Here are the best ways to store and reheat your delicious leftovers:

• Refrigerating: Properly stored in an airtight container or a tightly covered dish, your enchiladas will last for up to 4 days in the refrigerator. The flavors will even meld together and deepen overnight, so some people swear they’re even better on day two!
• Freezing: Enchiladas freeze wonderfully! For best results, I recommend freezing them unbaked. Assemble the enchiladas completely in a freezer-safe dish, but don’t bake them. Cover the dish tightly with a layer of plastic wrap and then a layer of aluminum foil. They can be frozen for up to 3 months. When you’re ready to eat, you can bake them straight from frozen, just add about 20-30 minutes to the original baking time.
• Reheating in the Oven: The oven is the best method for reheating to maintain the best texture. Place the enchiladas in an oven-safe dish, cover with foil to prevent drying out, and bake at 350°F for about 15-20 minutes, or until heated through. You can remove the foil for the last 5 minutes to crisp up the cheese.
• Reheating in the Microwave: If you’re in a hurry, the microwave works just fine. Place a portion on a microwave-safe plate and cover it loosely. Heat on high for 1-2 minutes, or until hot. The texture won’t be quite as good as the oven method, but it’s a perfectly good option for a quick meal.

Having a container of these enchiladas in the fridge or freezer is like a gift to your future self. It’s the perfect solution for those busy weeknights when you don’t have the energy to cook from scratch but still want a wholesome, satisfying meal.

Substitutions & Variations For Vegetarian Enchiladas

One of the things I love most about cooking is making a recipe my own, and this enchiladas recipe is incredibly versatile. Whether you need to accommodate a dietary restriction, use what you have on hand, or just feel like trying something new, there are plenty of ways to switch things up. Don’t be afraid to experiment and find your family’s perfect version.

The butternut squash and black bean filling is a fantastic vegetarian base, but it’s easy to adapt. If you have a different winter squash like kabocha or even sweet potatoes, they would work beautifully as a substitute. You can also add more vegetables to the filling. Sautéed mushrooms, corn, or a handful of fresh spinach wilted in with the onions would all be delicious additions.

Here are a few of my favorite substitutions and variations to inspire you:

• Make it Vegan: To make this recipe completely vegan, simply use your favorite dairy-free shredded cheese for the filling and topping. Brands that make cheddar and Monterey Jack style shreds work great. Also, be sure to use vegetable broth in the enchilada sauce.
• Add Some Meat: If your family prefers a meatier dish, you can easily add it. A pound of cooked and crumbled chorizo or ground turkey would be fantastic mixed into the butternut squash filling. You could also use shredded chicken from a rotisserie chicken for a quick and easy option.
• Change the Beans: Don’t have black beans? No problem at all. Pinto beans or even kidney beans would work just as well in this recipe.
• Try a Different Sauce: While I adore this homemade red sauce, you could certainly use a green enchilada sauce (salsa verde) for a tangier, brighter flavor profile. This would pair especially well if you add shredded chicken to the filling. In a real pinch, a high-quality store-bought red enchilada sauce will also work.
• Spice it Up: If you like more heat, feel free to add a finely minced jalapeño or serrano pepper when you sauté the onions. You can also increase the amount of cayenne pepper in the sauce or add a pinch of chipotle powder for a smoky heat.

Think of this recipe as a starting point. The combination of roasted squash, smoky paprika, and rich ancho chili sauce is a winner, but feel free to add your own creative touches to make it perfect for you.

5 FAQs About Vegetarian Enchiladas

Here are some straightforward answers to the most common questions I receive about this enchiladas recipe. I hope these tips help you make the perfect pan every single time!

Why do my corn tortillas fall apart when making enchiladas?

This is probably the number one question people have about making enchiladas at home, and it’s a frustrating problem! The main reason corn tortillas crack and fall apart is because they are too dry and brittle when you try to roll them. Corn tortillas need to be warm and pliable to roll successfully. Cold, straight-from-the-bag tortillas will almost always break on you.

The absolute best way to prevent this, which is the method I use in this recipe, is to quickly fry them in hot oil. Just 10 to 15 seconds per side in about a half-inch of hot oil makes them incredibly flexible and sturdy. It also adds a layer of flavor and creates a slight barrier that helps prevent them from getting soggy in the sauce. If you’re looking for a lower-fat option, you can warm them in a dry skillet, steam them by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or dip them directly in the warm enchilada sauce to soften them. While these methods work, I find the quick fry yields the most reliable and best-tasting results.

Can I make these enchiladas ahead of time?

Yes, absolutely! These butternut squash enchiladas are a fantastic make-ahead meal, which is perfect for busy weeknights or when you’re entertaining. You have a couple of options. You can prepare all the components ahead of time, store them separately in the fridge for up to 2 days, and then assemble and bake just before serving. This would mean having your roasted squash filling mixed, your sauce made, and your cheese shredded and ready to go.

My preferred method, however, is to assemble the entire casserole ahead of time. You can follow the recipe right up until the baking step, then cover the dish tightly with foil and refrigerate it for up to 24 hours. When you’re ready to eat, just pop it into the preheated oven. You may need to add about 10-15 minutes to the baking time since you’re starting with a cold dish. It’s a lifesaver for dinner parties!

What’s the best cheese for vegetarian enchiladas?

Cheese is a glorious part of any enchilada dish, and the type you use can really make a difference. For this recipe, I use a combination of Monterey Jack inside the enchiladas and a medium cheddar or Mexican cheese blend on top. Monterey Jack is a fantastic choice for the filling because it’s a mild, creamy cheese that melts beautifully without being overly greasy. It adds a lovely richness that complements the squash and beans perfectly.

For the topping, a medium cheddar adds a slightly sharper flavor and a beautiful golden-brown color when it bakes. A pre-shredded Mexican blend, which usually contains a mix of cheddar, Monterey Jack, Asadero, and Queso Quesadilla, is also a convenient and delicious option. For a more authentic touch, you can sprinkle some crumbled cotija cheese on top after baking. Cotija is a dry, salty cheese that doesn’t melt, but it adds a wonderful texture and salty kick that contrasts with the melted cheese beneath it.

How do I make these enchiladas vegan?

It is very simple to make this recipe completely vegan, and you won’t sacrifice any flavor. The filling is already naturally plant-based, so the only things you need to swap are the cheese and potentially the broth. There are so many excellent dairy-free cheese alternatives available now that mimic the taste and melting properties of traditional cheese. Look for a vegan Monterey Jack style shred for the filling and a vegan cheddar or Mexican blend for the topping. They melt and brown up just like the real thing.

The other component to check is your broth. The recipe calls for chicken or vegetable broth, so simply make sure you use vegetable broth to keep the sauce vegan. Everything else in the recipe, from the tortillas to the spices, is already vegan-friendly. When serving, you can offer vegan sour cream and skip the cotija cheese, and you’ll have a delicious plant-based meal that everyone will enjoy.

Is homemade enchilada sauce really better than store-bought?

I am a firm believer that homemade is almost always better, and enchilada sauce is no exception. While there are some decent quality canned enchilada sauces out there that can work in a pinch, making your own is surprisingly easy and the flavor is worlds apart. Store-bought sauces can often taste a bit metallic and can be high in sodium and preservatives.

When you make your own sauce, you control everything. You get to toast the spices, which releases their essential oils and creates an incredible depth of flavor that you just can’t get from a can. You can adjust the salt, the spice level, and the thickness to your exact preference. Using a quality chili powder, like the ancho chili powder in this recipe, gives the sauce a rich, complex, and smoky flavor that is the perfect complement to the sweet squash. It takes about 20 minutes from start to finish, and the difference it makes to the final dish is absolutely worth the little bit of extra effort.

Try These Recipes Next

If you loved the cozy, comforting flavors of these butternut squash enchiladas, then I know you’ll enjoy some of the other popular recipes here on This Gal Cooks. I’m all about creating dishes that are packed with flavor, easy to follow, and perfect for sharing with the people you love.

Whether you’re looking for another crowd-pleasing dinner, a meal that’s easy on the wallet, or just some fresh inspiration for your weekly menu, I’ve got you covered. These are a few reader favorites that I think will be right up your alley. They carry that same spirit of wholesome, satisfying cooking that makes you feel good from the inside out.

Take a look at these collections for your next kitchen adventure:

• 110 Easy Dinner Ideas That Taste Great
• Cheap Meal Ideas & Budget Friendly Recipes
• Easy Breakfast Ideas & Recipes

Happy cooking, y’all! I can’t wait to hear what you try next. Don’t forget to leave a comment and let me know how these recipes turn out for you!