One Pot Cheesy Black Bean Enchiladas

This is a very simple, hearty one pot with a lovely bit of heat – Mexican made easy!

Easy recipeEasy Gluten free Wheat freeFreezable recipeKid recipe
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Preparation time

10 min

Cook time

30 min

Total time

40 minutes


Mexican, Central and South American


  • mains




  • 1 butternut squash, peeled, seeds removed and cut into 2cm cubes
  • 1 red onion, finely diced
  • 3 cloves garlic, finely chopped
  • 1 tsp sugar
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 1 tsp smoked paprika (optional)
  • ¼ tsp cinnamon (optional)
  • 1½ tsp salt
  • 1 tin black beans, drained and rinsed
  • 8 small tortillas (use GF if required), cut in half and then sliced into strips (3cm-4cm wide)
  • 500ml/2 cups mild chilli sauce (we used Tesco) or use a mild salsa, enchilada sauce etc
  • 200g/7 oz melting vegan cheese, grated (we used Ilchester Vegan Melting Mature Block)

Optional serving suggestions: vegan sour cream, tortilla chips, fresh coriander, green salad, guacamole, avocado, fresh salsa dip


  1. In a large frying pan, fry the onion in a little oil until soft.
  2. Add the sugar and garlic and cook for a further minute.
  3. Stir through the spices and fry for another minute.
  4. Add the squash and the salt and cook until the squash is tender (around 15-20 minutes), but not at all mushy, stirring frequently.
  5. Stir through the mild chilli sauce, black beans, tortilla strips and 50g/2 oz of the grated vegan cheese. Simmer on a medium heat for a few minutes.
  6. Remove the pan from the heat, sprinkle the (150g/5 oz) remaining cheese over the top and place under a medium grill for a few minutes or until the cheese has completely melted.

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