Spiralized Butternut Squash, Black Bean and Kale Enchilada Bowls

gluten freevegetarian
Spiralized Butternut Squash, Black Bean and Kale Enchilada Bowls


Spiralized Butternut Squash, Black Bean and Kale Enchilada Bowls

We’re nearing the end of this blogger series and it wouldn’t be complete without including the effortlessly funny Serena from Domesticate Me.

This hilarious and gorgeous gal not only shares easy meals for every level of chef on her blog, she created ‘The Dude Diet‘ series, a series of recipes and tips dedicated to, well, dudes! Just wait, it gets better.

Since Serena lives in New York City (with her now-husband – she’s a newlywed!), I’ve met her at blogger soirees and events and she always cracks me up and is such a friendly face to see.

Her writing, her approachable recipes, and her wit sets her apart from the rest and I’m so excited to have her on the blog today, sharing this enchilada bowl!

Spiralized Butternut Squash, Black Bean and Kale Enchilada Bowls

From Serena:

Heyyyy, wonderful members of the Inspiralized tribe!! I’m perpetually in awe of the positive and healthy community Ali has created, and it’s an honor and a privilege to share a recipe with you guys while she spends some QT with her beautiful new baby.

I’m a die-hard fan of all things butternut squash, and one of my favorite veggie-centric fall recipes is butternut squash and black bean enchiladas. I love the sweet and savory flavors, and there’s nothing quite like a spicy enchilada sauce with a hint of smoke to warm you up from the inside out.

Spiralized Butternut Squash, Black Bean and Kale Enchilada Bowls

With that said, I’m not always down with the prep time on traditional enchiladas—those things will run you at least an hour—or the heaviness that accompanies several tortillas and a bubbling layer of cheese ;). On those days, I gravitate toward this super easy and remarkably light enchilada bowl with spiralized butternut squash. Loaded with black beans, kale, and a sprinkling of (optional) goat cheese for creamy tang, this comfort food fiesta always hits the spot, is loaded with fiber, potassium, and disease-fighting antioxidants, and comes together in under 30 minutes! (MAGIC.)

In addition to its deliciousness, what excites me most about this recipe is its versatility. My personal motto—both in cooking and in life—is you do you, and there are endless ways to make this bowl your own. The recipe is vegan if you omit the optional cheese, but if you’re a meat lover or, like me, attached to someone prone to “Where’s the meat?!” meltdowns, feel free to add some diced chicken or turkey sausage or shredded chicken to your bowls. Pinto or white beans are delightful subs if you’re not a fan of black beans, and I encourage you to play with different cheeses. I also love this bowl topped with avocado or guacamole when I’m feeling particularly basic extra.

Spiralized Butternut Squash, Black Bean and Kale Enchilada Bowls

Connect with Serena:

Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!

If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!



Spiralized Butternut Squash, Black Bean and Kale Enchilada Bowls


  • 1 15- ounce can tomato sauce
  • ¾ cup low-sodium vegetable broth
  • 1 chipotle pepper canned in adobo minced
  • 1 tablespoon adobo sauce from the chipotle can
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • Salt
  • 4 cups chopped curly kale center ribs removed
  • 1 medium butternut squash peeled, Blade D, noodles trimmed
  • 1 15- ounce can black beans drained and rinsed
  • ¼ cup fresh cilantro leaves
  • 2 ounces crumbled goat cheese optional
  • Lime wedges and hot sauce for serving optional


  • Start by making the enchilada sauce. Combine the tomato sauce, vegetable broth, chipotle pepper, adobo sauce, cumin, and garlic sauce in a small saucepan. Bring to a boil, then lower to a very gentle simmer and cook for 10 minutes to allow the flavors to combine.
  • Meanwhile, heat the olive oil in an extra-large skillet or wok over medium heat. When the oil is hot and shimmering, add the kale and cook for 1 minute, just until it’s beginning to soften. Add the butternut squash noodles and cook, stirring or tossing regularly with tongs (I recommend the latter!) until the squash is tender, about 7 minutes.
  • Add the black beans and 2/3 of the enchilada sauce to the pan and toss to combine. Cook for 1 minute or until the beans are heated through.
  • Divide the noodle mixture between four bowls, top with the remaining enchilada sauce, and garnish with cilantro and goat cheese (if using). Serve with lime wedges and hot sauce if you like.

Spiralized Butternut Squash, Black Bean and Kale Enchilada Bowls

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Liz says:
As always, another great recipe! Do you happen to have the nutritional value and components for this recipe?
Meaghan says:
Hi Liz! Thank you! We do not. Becuase this is a guest post, we will not be providing nutritional information for this recipe.
Cloe says:
I ask, what do you think of using a prepared sauce. I like Macayo's red enchilada sauce and was wondering what you think.
Meaghan says:
You could definitely use prepared sauce if that's what you have on hand.
Susan says:
Where is the butternut squash/black bean recipe?
Meaghan says:
It has been updated! Check back now and let us know if you're not seeing it!
K says:
I think the recipe got swapped out with a different one!
Meaghan says:
Yes, there was an issue with our recipe app, but it should be back in order now! Thanks for understanding!
Barb says:
wrong recipe:-)
Meaghan says:
Thanks, Barb! There was an issue with our recipe app, but we're back up and running now. Thanks for understanding!
sue says:
Meaghan says:
Sue, it should be updated. Please check back now for that recipe.
B says:
Wow, that was a little rude...
Cori says:
Very difficult to spiralize the squash and the noodles didn't come out separated. I was able to pull the noodles apart. Followed directions exactly as shown.
Meaghan says:
Hi Cori! If this issue continues, please reach out to me! meaghan@inspiralized.com I can help you get back up and running!
Shelly L says:
Loved this! I was super short on time so I used a high quality taco skillet sauce that I had on hand and added baby spinach in the last few minutes instead of the kale. Highly recommend the goat cheese garnish. Thank you!
Meaghan says:
Sounds awesome! Thank you for sharing your adjustments with us.

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.