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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
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Hello Erin and thank you for the great recipe! I would love to give these a try but one quick question first. Do you think frozen butternut squash cubes would work okay? There is a bag in my freezer I’ve been dying to get rid of and barring some unforeseen consequences. I think these enchiladas would help me do that.
Yes absolutely!
These look so good Erin! Love the addition of sqaush for the extra fall feeling. Perfect for a taco tuesday!
This is the perfect way to use that rice! I love enchiladas and these look great!
This sounds amazing! That glorious cheese stretch is EVERYTHING.
I am 1000% certain I will be making these awesome enchiladas with butternut squash this winter! They look super cozy and delish!
These look like the best flippin’ enchiladas ever! I love how filling they are with Floating Leaf’s wild rice blend. Who needs meat? I can’t wait to make these. Perfect time of year, too 🙂
I’m in love with wild rice and have never thought to use it as a filling for enchiladas! This is so great for fall!
Oh yESSS! All my favorite flavors here, and with my new favorite brand of rice! Love those beautiful Floating Leaf blends!
So if you hear a knock on the door later today… It MAY or may not be me… With my plate 😉
I think I might just have to make 2 pans of these …one for me and one for everyone else!!
Wow, Erin, this dish looks perfect with this wild rice blend. Just loving all the flavors!
These enchiladas are incredible! I love Floating Leaf rice blends. They really are the best, aren’t they?
where’s the wild rice?
Hi! The Floating Leaf Prairie Blend is made with sprouted brown rice, wild rice, split pea, quinoa, and hulled millet–lots of goods 🙂