This Black Bean Enchilada Casserole with Butternut Squash is such a hearty and delicious meal that’s perfect for winter! Even carnivores love it!
On Monday I posted a guide on how to roast butternut squash and today we’re putting one of those methods to use! Roasted vegetables and Mexican food are two of my favorite things so I thought it would be perfect to combine the two in this Black Bean Enchilada Casserole with Butternut Squash recipe!
Don’t get me wrong, I love traditional style enchiladas. I make them occasionally and always order them when we’re out, but sometimes all the rolling of the tortillas gets a little tedious and I just want an easier option.
Enter the Black Bean Enchilada Casserole! It still tastes exactly like it would taste if you rolled all the filling into some tortillas, but instead it contains chopped tortillas and everything is mixed together.
I first had this idea of chopping the tortillas when I made my One Pan Stove Top Enchiladas a few years ago and I’ve been using it ever since. It’s so much easier to make and takes much less time!
For this recipe today I decided to combine black beans with roasted butternut squash. You could use whatever type of beans you like, but for some reason to me black beans seem to go really well with butternut squash.
I roasted the butternut squash up with some peppers and onions and they all have such a nice flavor to add to the enchiladas. You’d never guess they’re packed with so many nutritious ingredients!
I feel like most restaurant style enchiladas aren’t the healthiest meals out there. And I’m totally guilty of ordering the cheese filled ones and loving them, but when I make them at home for my family I like to add all the veggies I can.
Enchilada casseroles are the perfect way to do that. You don’t have to worry about over stuffing the enchilada or having all the filling come out because everything is mixed together and baked in a pan. These are also great re-heated as leftovers!
Recipe Tips for Black Bean Enchilada Casserole with Butternut Squash:
- If you don’t love black beans you can use any kind of bean you prefer.
- If you can’t find butternut squash, or prefer not to use it, you can substitute sweet potato instead. Or these would be really good with regular roasted potato too!
- If making vegan, you can either omit the cheese or use vegan cheese.
- You can also add any other veggies you like!
This Black Bean Enchilada Casserole with Butternut Squash is so hearty and filling!
- 6 cups cubed butternut squash (see tutorial here)
- 1 small green pepper, diced
- 1 small red pepper, diced
- 1/2 onion, diced
- 2–3 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 teaspoons ground cumin
- 3/4 teaspoons paprika
- 3/4 teaspoons garlic powder
- 3 cups cooked black beans, or 2 (15 oz) cans drained and rinsed
- 8 corn tortillas, diced into bite size pieces
- 2 cups enchilada sauce
- 1 1/2 cups grated cheese, divided
- Optional toppings: avocado, onion, tomato, cilantro
- Pre-heat oven to 400 degrees F. On a large sheet pan toss together butternut squash, bell peppers, onion, olive oil and all the spices. Roast vegetables until fork tender, about 50 minutes, flipping once.
- Lower oven to 375 degrees F. In a large bowl mix together the roasted veggies, black beans, corn tortillas, enchilada sauce and 1 cup of the cheese. Pour into a large baking dish, spread out to make sure it is even and then top with the remaining 1/2 cup of cheese. Bake enchilada casserole until bubbly and cheese is melted, about 20 minutes.
- Serve immediately with your favorite garnishes.