Black Bean Butternut Squash Boats

The first time I made these enchilada boats, I was trying to use up an abundance of zucchini from my garden and a lonely butternut squash sitting on my counter. My husband was skeptical about zucchini standing in for tortillas, but one bite of that roasted, cheesy goodness changed his mind completely. Now it is one of those meals I make when I want something that feels indulgent but still leaves me feeling light and satisfied.

Last fall, I made a huge batch of these for a cozy dinner with friends who swore they did not like vegetarian Mexican food. They went back for seconds and thirds, and the best part was watching them realize how satisfying plant-based meals can be when they are packed with the right ingredients and spices.

Ingredients

• 4 large zucchini: Look for straight, evenly sized ones so they sit flat in the baking dish and hold their shape during roasting
• 2 cups butternut squash, peeled and diced: Cutting these into small half-inch cubes helps them roast quickly and get tender without turning mushy
• 1 small red onion, finely diced: Red onion brings a subtle sweetness that balances the earthy beans and squash
• 2 cloves garlic, minced: Fresh garlic makes such a difference here, so do not be tempted to use the jarred stuff
• 1 (15 oz) can black beans, drained and rinsed: Rinse them well to remove the canning liquid which can make the filling soggy
• 1 ½ cups enchilada sauce: Homemade is wonderful, but a good quality store-bought red or green sauce works perfectly
• 1 cup shredded Monterey Jack or cheddar cheese: Jack melts beautifully while cheddar adds a sharper bite, so choose based on your mood
• ¼ cup crumbled queso fresco: This adds a lovely salty finish but is completely optional if you want to keep it simple
• 1 tsp chili powder, ½ tsp ground cumin, ½ tsp smoked paprika: This trio creates that classic enchilada flavor profile everyone loves
• Salt and pepper, to taste: The squash needs a good amount of seasoning since it roasts down and becomes very mild
• 2 tbsp olive oil: One tablespoon for brushing the zucchini boats and one for sautéing the vegetables
• ¼ cup chopped fresh cilantro, 1 avocado, lime wedges: These toppings bring brightness and freshness that cuts through the rich, cheesy filling

Instructions

Get your oven ready and prep the zucchini boats:

Preheat your oven to 400°F and halve the zucchini lengthwise. Use a spoon to scoop out the flesh, leaving about a quarter-inch shell, and reserve half a cup of that scooped flesh, chopping it finely.

Give the zucchini boats a head start:

Place the boats cut side up on a baking sheet, brush them lightly with one tablespoon of olive oil, and season with salt and pepper. Roast them for 15 minutes while you make the filling.

Build the flavorful filling:

Heat the remaining olive oil in a large skillet over medium heat. Sauté the onion for two minutes, then add the garlic, chopped zucchini flesh, and butternut squash. Cook for eight to ten minutes until the squash is just tender.

Season and add the beans:

Stir in the black beans, chili powder, cumin, smoked paprika, and three-quarters cup of the enchilada sauce. Let everything cook together for two to three minutes so the flavors meld, then remove from heat.

Stuff the boats and add the cheese:

Pull the zucchini boats from the oven and spoon the filling evenly into each one. Drizzle the remaining enchilada sauce over the top and sprinkle with the shredded cheese.

Bake until bubbly and serve:

Return to the oven for fifteen to twenty minutes until the cheese is melted and bubbling. Top with queso fresco, cilantro, avocado slices, and lime wedges, then serve hot.

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These enchilada boats have become my go-to when I want to serve something that looks impressive but comes together easily on a busy weeknight. There is something so satisfying about stuffing vegetables and watching them transform into a complete, beautiful meal that makes everyone feel taken care of.

Making It Your Own

Sweet potato works beautifully in place of butternut squash, especially when it is roasted until caramelized at the edges. I have also used corn and bell peppers when that is what I had on hand, and the result is still completely delicious.

Serving Suggestions

A simple green salad with a lime vinaigrette balances the richness perfectly, and Mexican rice makes it feel like a full fiesta spread. Sometimes I just serve them with extra tortilla chips for scooping up any filling that escapes.

Storage And Reheating

Leftovers keep well in the refrigerator for up to three days and reheat beautifully in a 350°F oven until warmed through. The flavors actually develop and get even better after a night in the fridge.

• Wrap individual boats tightly before freezing for up to two months
• Thaw overnight in the refrigerator before reheating
• Add fresh toppings after reheating so they stay bright and crisp

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Whether you are cooking for vegetarians or just want a lighter twist on enchiladas, these boats deliver everything you love about the classic dish with an extra boost of vegetables. Hope your family loves them as much as mine does.

Recipe Questions & Answers

→ Can I substitute butternut squash with other vegetables?

Yes, sweet potato or pumpkin can be wonderful alternatives, offering a similar texture and natural sweetness that complements the beans well.

→ How do I ensure the zucchini boats don’t become soggy?

Pre-roasting the zucchini shells helps firm them up and reduces moisture, ensuring they hold the filling without becoming soggy during baking.

→ What cheese works best for melting on top?

Monterey Jack and cheddar melt nicely, providing a gooey, rich topping; queso fresco can be added after baking for a fresh, crumbly contrast.

→ Is this dish suitable for gluten-free diets?

Yes, it naturally contains no gluten, but verify the enchilada sauce ingredients to avoid hidden gluten sources.

→ How can I make this dish vegan?

Use plant-based cheese or omit it entirely, and ensure the enchilada sauce does not contain animal-derived ingredients.