For a richer flavor, consider using fire-roasted diced tomatoes in addition to the black beans. Add a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro for a bright finish. Feel free to substitute other cheeses like Monterey Jack or pepper jack for a spicier kick.
Black Bean and Butternut Squash Enchilada Casserole
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PREP TIME15 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME1 hrs 45 mins
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SERVING6 People
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VIEWS22
Embrace the warmth of autumn with this vibrant vegetarian casserole! Sweet butternut squash and earthy black beans mingle harmoniously in a symphony of Mexican-inspired flavors. Perfect for a cozy weeknight dinner or a festive gathering, this dish is a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate89 g
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Cholesterol60 mg
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Fiber17 g
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Protein32 g
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Saturated Fat15 g
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Sodium1475 mg
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Sugar5 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.
02
Step
45 mins
Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
03
Step
10 mins
Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.
04
Step
15 mins
Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with squash mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and squash mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.
05
Step
40 mins
Bake in the oven until heated through and cheese is melted, about 40 minutes.
RECIPE REVIEWS
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Please Rate
Bradly Emard
Jun 26, 2025Next time, I will try using sweet potatoes instead of butternut squash for a different flavor profile.
Cedrick Wuckert
Jun 24, 2025I thought it was a bit bland, so I added some hot sauce to the filling. Much better!
Elenor Schulist
May 28, 2025This recipe is a winner! My family devoured it. I will definitely make it again.
Cheyenne Boehm
May 5, 2025So easy to prepare ahead of time. Perfect for potlucks!
Wilburn Hartmann
Apr 21, 2025I added a can of corn to the filling and it was delicious!