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Black Bean Enchilada Casserole with Butternut Squash

  • Author: She Likes Food
  • Total Time: 1 hour 50 minutes
  • Yield: 6 1x


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
  • 23 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


  1. 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.
  2. 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.
  3. Serve immediately with your favorite garnishes.
  • Prep Time: 30 mins
  • Cook Time: 80 mins
  • Category: Dinner, Gluten Free, Vegetarian
  • Method: Oven
  • Cuisine: Mexican

Keywords: Black Bean Enchilada Casserole