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These Butternut Squash Wild Rice Enchiladas make for an awesome meatless meal and are filled with veggies, rice and plenty of cheese!
Disclaimer: This post is sponsored by Floating Leaf Fine Foods. As always, all opinions are my own. Thanks for supporting brands that support this site!
But these wild rice enchiladas are extra special because they’re made with a new-to-me brand of rice called Floating Leaf. Floating Leaf’s Prairie Blends are a mix of rice, quinoa and/or legumes and are a nutritious way to add whole grains into a meal.
For this recipe, I opted to use the Sprouted Brown Rice, Split Pea and Quinoa Prairie Blend, which is a mixture of brown rice, wild rice, split peas, quinoa, and millet. So basically, all the goods! The Prairie Blends are gluten free and an awesome way to add more protein to your diet.
These wild rice enchiladas are not only filled with rice, but also with butternut squash, black beans, tomatoes, onion, and cheese of course. You’ll cook the rice and butternut squash—the rice in a saucepan and the squash in a skillet—then add them to your taco shells. While those are cooking, you’ll chop up the onion and tomatoes (or, feel free to use canned tomatoes!), and combine the onion, tomatoes and black beans into a bowl.
Then, you bake the enchiladas for 15 minutes or so or until the sauce is bubbly and the cheese has melted. Don’t forget the avocado! You gotta add the avocado on top for healthy fats and extra flavor.
That’s it! This is a great weeknight and/or make ahead meal. If you try it, be sure to tag @thealmondeater on Instagram.
Butternut Squash Wild Rice Enchiladas
- 2 cups butternut squash cubed
- 1 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 can black beans rinsed
- 1/2 cup diced tomatoes fresh or canned
- 3/4 cup red onion diced
- 1 cup Floating Leaf Sprouted Brown Rice Split Pea & Quinoa, cooked
- 1 cup shredded Mexican blend cheese
- 6 soft taco shells
- Cilantro and avocado for topping
for the sauce:
- 1 1/2 cups red enchilada sauce
- 1/4 tsp chipotle powder
- 1/4 tsp garlic powder
- Preheat oven to 400°.
- Cook butternut squash in a skillet over medium-high heat with a bit of oil, along with the garlic and paprika.
- While the squash is cooking, combine beans, tomato, onion, and Floating Leaf rice blend in a bowl and set aside. Once squash is cooked, add it to the bowl.
- Make the sauce by whisking all 3 ingredients together. Pour half of the sauce into a 9x13 baking dish.
- Next, assemble the enchiladas: fill a tortilla with the butternut squash mixture, then sprinkle some cheese inside and roll the tortilla. Repeat this process for all 6 tortillas. Don't worry if some of the mixture falls out!
- Pour the rest of the sauce over the enchiladas, then sprinkle cheese over top. Bake for 15 minutes or until sauce is bubbling and cheese has melted.
- Remove from oven and top with cilantro and avocado.