Butternut Squash Wild Rice Enchiladas

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!

Tacos are my favorite food, which means that enchiladas are a close second. What’s not to love?! Taco shells filled with butternut squash and a wild rice blend and topped with enchilada sauce and cheese. YUM! It’s meat-free, so perfect for Meatless Mondays, but still super filling. I figured since my tofu enchiladas are such a big hit, it was about time to create another flavorful enchilada recipe. 

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. 

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