Published: Sep 11, 2017 · Modified: Aug 7, 2026 by Alissa Saenz · This post may contain affiliate links · 41 Comments

Butternut Squash Black Bean Chimichangas

Crunchy on the outside, soft and spicy on the inside, these black bean and butternut squash chimichangas are easy to make and loaded with flavor. Totally vegan and baked (not fried!), they're a healthier twist on the Mexican classic that's every bit as comforting and delicious!

My mom used to make baked chimichangas when I was growing up. They were one of the few meat-oriented dishes that I remember liking, but like so many other meat-based dishes I grew up eating, it wasn't the meat that I really enjoyed — it was the spices and seasonings, and in the case of chimichangas, biting into those crispy layers of baked tortillas. With that in mind, I decided to create a vegan chimichanga recipe with all those things I loved, plus some of my favorite plant-based ingredients in the filling. It was time for black bean butternut squash chimichangas!

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Ingredients You'll Need
How They're Made
Variations
Frequently Asked Questions
More Mexican-Inspired Vegan Recipes
📖 Recipe
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Traditional chimichangas are deep-fried. I don't know about you, but messing around with large quantities of hot oil is the last thing I feel like doing on a weeknight, so we're baking our vegan chimichangas. They're still crispy and delicious and totally crave-worthy, though!

Ingredients You'll Need

Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.

Butternut squash.
Olive oil. You can substitute another high-heat cooking oil, if you'd like.
Red onion. Yellow onion will do in a pinch.
Garlic.
Cumin.
Black beans. We're using canned black beans to make life easy. If you'd like to use dried black beans, make sure they're soaked and fully cooked. You'll need about 1 ½ cups.
Chipotle peppers. These are sold in cans in the international aisle of the grocery store.
Adobo sauce. This is the sauce your chipotle peppers will be packed in.
Water.
Cilantro. Skip this if you're not a fan.
Lime juice. Using fresh lime juice will give your filling the best flavor.
Salt and pepper.
Tortillas. Make sure you're using large, burrito-size flour tortillas. The filling won't fit in anything smaller.
Accompaniments. Have fun here and pile on your favorite toppings! Try vegan sour cream, cashew cream, cashew queso, pico de gallo, hot sauce, diced avocado, and/or guacamole.

How They're Made

Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Prepare. Start by preheating your oven to 400°F and line a baking sheet with parchment paper.

Roasted diced butternut squash on a baking sheet.

Roast the squash. Toss your diced butternut squash in olive oil, then spread it on a parchment paper-lined baking sheet and roast it until tender and lightly browned.

Butternut Squash Black Bean Chimichanga filling in a skillet.

Make the filling. Start by cooking your diced red onion in some olive oil until it starts to soften, then add the garlic and cumin and cook briefly. Roasted squash, black beans, chipotles, adobo sauce, and water all go in next. Let it simmer for a few minutes to reduce the water, then take the skillet off the heat and add chopped fresh cilantro, lime juice, salt, and pepper.

Tip: Make the filling ahead! It will keep in an airtight container in the fridge for 3 to 4 days, or in the freezer for up to 3 months.

Hands wrapping butternut squash black bean filling in a flour tortilla.

Roll the chimichangas. They roll up just like burritos! Place some filling in the center, fold the edge closest to you over the filling, fold the sides in, then roll the whole thing away from you to close it up.

Four unbaked Butternut Squash Black Bean Chimichangas on a baking sheet with basting brush.

Bake. Place your rolled chimichangas on a baking sheet, repeat the process until all of the filling and tortillas are used, then brush them all over with olive oil. Pop the baking sheet into the oven and bake your chimichangas until crispy and browned.

Butternut Squash Black Bean Chimichangas stacked on a plate.

Serve. Your baked chimichangas are ready! Pile on the toppings and dig in.

Variations

Squash swaps. Other types of winter squash, such as acorn, delicata, or red kuri will work in place of the butternut squash.
Bean swaps. No black beans on hand? Use what you've got! Try kidney beans, pinto beans, cannellini beans, or lentils.
Cheesy chimichangas. Sprinkle some shredded vegan cheese over the filling before wrapping.

Frequently Asked Questions

Can these be made gluten-free?

I think so! I haven't tried making these with gluten-free flour tortillas, but I can't see why they wouldn't work.

Can I use corn tortillas?

Corn tortillas are far too small to hold enough filling for chimichangas. That said, you can certainly experiment with turning the filling into baked tacos or taquitos using corn tortillas.

Are these spicy?

The chipotle peppers do add a kick. Skip them and add a teaspoon of smoked paprika if you'd like a heat-free version.

How should I store leftovers, and how long will they keep?

Leftover baked chimichangas will keep in an airtight container in the fridge for about 3 days, or in the freezer for up to 3 months. To reheat, thaw if frozen, then place them on a baking sheet and bake at 400°F until heated through.

More Mexican-Inspired Vegan Recipes

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📖 Recipe

Plate of Butternut Squash Black Bean Chimichangas.

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