Black Bean Butternut Squash Boats

The first time I made these enchilada boats, my kitchen smelled like a Mexican street corner at dusk—roasted vegetables mingling with spices and that unmistakable scent of warming tortillas. I'd intended to make traditional enchiladas until I opened my refrigerator and found an abundance of zucchini from my neighbor's garden. Sometimes the best recipes happen by accident.

My sister-in-law is notoriously skeptical of vegetarian main dishes, always asking where's the protein within five minutes of sitting down. When she took her first bite of these boats and immediately went back for seconds without saying a word, I knew we had a winner. Now she requests them whenever she visits.

Ingredients

• 4 large zucchini: Look for straight, evenly sized ones so they sit flat on the baking sheet
• 2 cups butternut squash, peeled and diced: The sweetness here balances the black beans perfectly
• 1 small red onion, finely diced: Red onion brings a mild sweetness that white onion lacks
• 2 cloves garlic, minced: Fresh garlic makes all the difference here, dont skip it
• 1 (15 oz) can black beans, drained and rinsed: I always keep an extra can in my pantry for when I want to make these on busy weeknights
• 1 ½ cups enchilada sauce: Red sauce gives a classic flavor but green brings a lovely tangy brightness
• 1 cup shredded Monterey Jack or cheddar cheese: Jack melts beautifully while cheddar adds a sharper bite
• ¼ cup crumbled queso fresco: The salty crumble on top is worth seeking out at specialty markets
• 1 tsp chili powder: This builds the base flavor profile without overwhelming heat
• ½ tsp ground cumin: Earthy and essential, cumin is what makes this taste authentic
• ½ tsp smoked paprika: This adds that subtle smokiness that usually comes from hours of roasting
• Salt and pepper, to taste: Remember the cheese will add saltiness so taste as you season
• 2 tbsp olive oil: Divide this between roasting the boats and sautéing the filling
• ¼ cup chopped fresh cilantro: Bright and fresh, this cuts through the richness of the cheese
• 1 avocado, sliced: Creamy avocado against the spiced filling is absolute perfection
• Lime wedges: That hit of acidity right before eating transforms everything

Instructions

Preheat and prepare:

Set your oven to 400°F with a rack in the middle position

Hollow out the zucchini:

Cut each zucchini lengthwise and gently scoop out the flesh, leaving about a quarter inch shell, then finely chop half a cup of the scooped insides

Roast the empty boats:

Brush the zucchini shells lightly with oil, season with salt and pepper, and roast for 15 minutes until they just begin to soften

Sauté the vegetables:

Heat oil in a skillet over medium heat, cook the onion for two minutes, then add garlic, reserved zucchini flesh, and squash for eight to ten minutes until tender

Build the filling:

Stir in black beans, spices, and half the enchilada sauce, letting everything meld together for two to three minutes

Stuff the boats:

Spoon the filling mixture evenly into each partially roasted zucchini shell, pressing gently to pack it in

Add sauce and cheese:

Drizzle the remaining enchilada sauce over the tops and sprinkle generously with shredded cheese

Finish baking:

Bake for fifteen to twenty minutes until the cheese bubbles and turns golden brown in spots

Garnish and serve:

Top with queso fresco, fresh cilantro, avocado slices, and serve with lime wedges on the side

Save

Last autumn, my daughter helped me make these for a dinner party with her new boyfriend. He was quiet through most of the meal until he finally said, I didnt know healthy food could actually taste like this. Theyve been married three years now, and these boats still show up at their house regularly.

Making It Your Own

Sweet potatoes work beautifully in place of butternut squash, bringing their own natural sweetness to the party. I once used poblano peppers instead of zucchini when summer produce was overflowing, creating a completely different but equally wonderful dish.

Sauce Secrets

Homemade enchilada sauce elevates this recipe but store-bought absolutely works when youre short on time. I keep a few jars of different varieties in my pantry so I can switch up the flavor profile depending on my mood.

Perfect Pairings

A crisp green salad with lime vinaigrette cuts through the richness of the cheese, while Mexican rice soaks up any extra sauce. On weeknights, I often serve these with nothing more than sliced fruit and call it dinner.

• Make extra filling and use it for taco night the next day
• These reheat beautifully for lunch, though the zucchini softens slightly
• The boats can be assembled ahead and baked just before serving

Save

These enchilada boats have become my go-to for introducing people to the idea that vegetarian food can be hearty, satisfying, and full of flavor. Every time I serve them, someone asks for the recipe, and that is the highest compliment I can imagine.

Recipe FAQs

→ Can I use sweet potato instead of butternut squash?

Yes, sweet potato works well as a substitute, providing a similar sweetness and texture when roasted.

→ How do I prepare the zucchini boats?

Halve the zucchini lengthwise, scoop out the flesh leaving a quarter-inch shell, then roast briefly before filling.

→ What spices enhance the filling?

Chili powder, cumin, and smoked paprika add depth and a mild smoky warmth to the black bean and squash mixture.

→ Can this dish be made vegan?

Yes, by using plant-based cheese or omitting the cheese topping, the dish can be fully vegan.

→ What are good accompaniments for this main dish?

Mexican rice, crisp green salads, or fresh lime wedges complement the flavors and balance the meal.