Vegetarian Enchiladas Verdes with butternut squash, beans, and corn

About this recipe:

Here’s a great late summer dish for you. My Vegetarian Enchiladas Verdes recipe uses butternut squash, bayo beans, and corn, all typical of this season. Paired with a tangy tomatillo salsa, it’s a tasty and comforting meal that makes the most of late summer ingredients. Enjoy!

Watch me make this recipe:

@carmeninthegarden Replying to @user8555558927232 for tonight’s #gardentotable meal, I’m making vegetarian enchiladas verdes 💚🫘 #garden #vegetarian #dinner ♬ original sound – Carmen in the Garden

How to make this recipe:

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Vegetarian Enchiladas Verdes with butternut squash, beans, and corn

  • Author: carmeninthegarden


• Cooked bayo beans (2 hours in vegetable broth, 2 bay leaves, 1 tbsp salt)

• Diced butternut squash

• Chopped onion, garlic, hot peppers

• Cumin, smoked paprika, coriander powder

• Tomatillos, more hot peppers, onion, garlic

• Corn or flour tortillas

• Crumbled cotija

• Cilantro, lime for garnish


1. Filling: Sauté onion, garlic, hot peppers. Add butternut squash, cumin, smoked paprika, coriander powder. Mix in cooked bayo beans.

2. Salsa: Roast tomatillos, hot peppers, onion, garlic. Blend with cilantro.

3. Assemble: In dish, spread salsa. Fill tortillas with mix, roll, place in dish. Top with more salsa.

4. Bake 375°F, 25 mins.

5. Garnish: cotija, cilantro, lime.

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