Black Bean and Butternut Squash Enchilada Casserole Recipe

Introduction

This Black Bean and Butternut Squash Casserole is a comforting and hearty dish perfect for any season. Combining tender roasted squash, flavorful vegetables, and layers of tortillas with cheese and enchilada sauce, it’s a satisfying vegetarian meal that the whole family will enjoy.

Ingredients

• 5 cups butternut squash, cubed (store-bought or homemade)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/2 onion, chopped
• 1 tablespoon olive oil
• 1 green bell pepper, chopped into cubes
• 1 red bell pepper, chopped into cubes
• 1 teaspoon cumin (or more to taste)
• 1 teaspoon chili powder (or more to taste)
• 8 oz corn, canned, rinsed and drained
• 15 oz black beans, canned, rinsed and drained
• 1/4 teaspoon salt (plus extra to taste)
• 1 cup salsa (to go on the bottom of the casserole dish)
• 12 corn tortillas, 6 inch diameter (4 per layer, 3 layers)
• 1 1/2 cups sour cream (1/2 cup per layer)
• 1 cup enchilada sauce (ensure gluten-free if needed)
• 1 3/4 cups mozzarella cheese, shredded

Instructions

1. Step 1: Preheat the oven to 375°F. Line a baking sheet with aluminum foil and grease it with 1 tablespoon of olive oil.
2. Step 2: Peel the butternut squash and slice into 3/4 inch cubes. Use about half of a medium squash to get 5 cups of cubes.
3. Step 3: Toss the squash cubes with 2 tablespoons olive oil and salt in a large bowl. Spread evenly on the prepared baking sheet.
4. Step 4: Roast the squash for about 30 minutes, flipping halfway through, until tender. Let cool slightly.
5. Step 5: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped onion, green and red bell peppers, cumin, and chili powder.
6. Step 6: Cook the vegetables for about 1 minute until slightly charred.
7. Step 7: Stir in corn, black beans, and roasted butternut squash. Season with salt to taste, plus additional chili powder or cumin if desired. Remove from heat.
8. Step 8: Spread 1 cup of salsa evenly on the bottom of an 11×8.5×3 inch casserole dish.
9. Step 9: Assemble the casserole in three layers: place 4 tortillas overlapping on the salsa, spread one-third of the vegetable mixture over the tortillas, dollop and spread 1/2 cup sour cream, drizzle 1/3 cup enchilada sauce evenly, and sprinkle with 1/2 cup shredded mozzarella.
10. Step 10: Repeat the layering process two more times. On the final layer, add extra cheese by sprinkling an additional 3/4 cup mozzarella (1/2 cup plus 1/4 cup).
11. Step 11: Cover the casserole with foil and bake at 375°F for 25 minutes. Remove the foil and bake uncovered for another 10 minutes until the cheese is bubbly and golden.

Tips & Variations

• For extra depth, add a diced jalapeño to the sautéed vegetables for a bit of heat.
• You can substitute sour cream with Greek yogurt for a lighter option.
• Use gluten-free tortillas and enchilada sauce if needed to make this casserole gluten-free.
• Try adding diced tomatoes or fresh cilantro on top after baking for extra freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 350°F until heated through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash can be used. Thaw and drain it well, then roast or sauté it before adding to the casserole.

Is this casserole suitable for vegans?

This recipe as written contains sour cream and cheese, but you can make it vegan by using plant-based sour cream and cheese alternatives.

Black Bean and Butternut Squash Enchilada Casserole Recipe

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★★★★★

4.5 from 53 reviews

• Author: Naomi
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A hearty and flavorful Black Bean and Butternut Squash Casserole featuring roasted butternut squash, sautéed vegetables, black beans, and corn layered with corn tortillas, sour cream, enchilada sauce, and melted mozzarella cheese. This wholesome vegetarian dish is perfect for a comforting dinner and serves 8.

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Ingredients

Scale 1x2x3x

Roasted Butternut Squash

• 5 cups butternut squash, cubed (store-bought or homemade)
• 2 tablespoons olive oil
• 1/4 teaspoon salt

Vegetable Sauté

• 1/2 onion, chopped
• 1 tablespoon olive oil
• 1 green bell pepper, chopped into cubes
• 1 red bell pepper, chopped into cubes
• 1 teaspoon cumin (or more to taste)
• 1 teaspoon chili powder (or more to taste)
• 8 oz corn (canned, rinsed and drained)
• 15 oz black beans (canned, rinsed and drained)
• 1/4 teaspoon salt (plus extra 1/8 teaspoon for seasoning)

Casserole Assembly

• 1 cup salsa (to coat the casserole dish bottom)
• 12 corn tortillas (6 inch diameter, 4 per layer for 3 layers)
• 1 1/2 cups sour cream (1/2 cup per layer)
• 1 cup enchilada sauce (gluten-free if needed)
• 1 3/4 cups Mozzarella cheese, shredded (1/2 cup per layer plus extra 3/4 cup for top)

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Instructions

1. Roast the Butternut Squash: Preheat the oven to 375°F. Line a baking sheet with aluminum foil and grease with 1 tablespoon olive oil. Peel and cube the butternut squash into 3/4 inch pieces, about 5 cups. Toss with 2 tablespoons olive oil and 1/4 teaspoon salt. Spread evenly on the baking sheet. Roast for about 30 minutes until tender, flipping cubes halfway through. Allow to cool slightly.
2. Sauté the Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped onion, green bell pepper, red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder. Cook for about 1 minute until the vegetables are slightly charred.
3. Add Beans, Corn, and Squash: Stir in the rinsed black beans and corn, followed by the roasted butternut squash. Season with 1/4 teaspoon plus 1/8 teaspoon salt, adjusting to taste. Add more cumin or chili powder if desired. Mix thoroughly and remove from heat.
4. Prepare the Casserole Dish: Use an 11×8.5×3 inch casserole dish. Spread 1 cup of salsa evenly over the bottom.
5. Assemble Layer 1: Place 4 corn tortillas overlapping on top of the salsa layer to cover the bottom. Spread one-third of the vegetable mixture over the tortillas. Drop 1/2 cup sour cream in dollops over the vegetables and gently spread evenly. Pour 1/3 cup enchilada sauce over the sour cream evenly. Sprinkle with 1/2 cup shredded mozzarella cheese.
6. Repeat Layers 2 and 3: Repeat the tortilla, vegetable mixture, sour cream, enchilada sauce, and mozzarella cheese layering two more times. For the final third layer, top with an additional 1/2 cup plus 1/4 cup mozzarella cheese (3/4 cup total extra cheese on top).
7. Bake the Casserole: Cover the dish with foil and bake at 375°F for 25 minutes. Remove foil and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.

Notes

• Use gluten-free enchilada sauce if you need a gluten-free casserole.
• Adjust cumin and chili powder to your preferred spice level.
• For easier butternut squash preparation, use pre-cubed store-bought squash.
• Allow roasted squash to cool slightly before combining to avoid wilting vegetables.
• This casserole can be prepared a day in advance and baked before serving.
• Leftovers store well refrigerated for up to 3 days and reheat nicely.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-inspired

Keywords: black bean casserole, butternut squash casserole, vegetarian casserole, Mexican casserole, roasted vegetables, enchilada casserole