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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Prepare the Casserole Dish: Use an 11×8.5×3 inch casserole dish. Spread 1 cup of salsa evenly over the bottom.
- 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.
- 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).
- 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
