Black bean enchiladas with roasted butternut squash from Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals (page 217) by Gena Hamshaw

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sherri_xcf6n4 on April 10, 2026

    Excellent! Came together easily. Forgot toppings, but used a little sour cream and loved. A little hot sauce would be nice, too. Made 1 1/2 X batch in a 9x13 dish with flour tortillas.

  • etcjm on January 19, 2022

    A number of elements which you compile. Looked for a recipe searching butternut squash and came across this. Honestly looks like a dogs dinner and a photo will not be uploaded, but it was very tasty. Bit of kick to the sauce (I used chopped tomatoes), used frozen spinach which I defrosted and some edamame beans (nice because they gave a bit of texture), I used corn tortillas rather than the big wheat ones - whether this meant they all fell to bits I have no idea. Filling, tasty vegan dish and I will do again when my son visits.

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