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Black Bean and Butternut Squash Enchilada Casserole

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Black Bean and Butternut Squash Enchilada Casserole – a delicious, super easy to make casserole dinner recipe! The vegetables are roasted in spices (cumin and chili powder) before we add them to the dish, which adds lots of Southwestern flavor! Other ingredients include green and red bell peppers, corn, salsa, enchilada sauce, sour cream, Mozzarella cheese, and corn tortillas. If you love Mexican food or Southwestern recipes, you’ll love this!

enchiladas with black beans, corn, red bell pepper, green bell pepper and corn tortillas

This casserole is amazing when hot right out of the oven, but it tastes even better the next day, or 3-4 days later! I just finished the last slice of this casserole (5 days later), and I can tell you that it was better than the 1st day! I guess all the flavors really blend while sitting in the refrigerator for days. 🙂

enchilada casserole with sour cream, enchilada sauce, salsa, mozzarella cheese, black beans, butternut squash

This recipe is gluten free, as I am using corn tortillas, and all other ingredients are also naturally gluten free. Keep in mind that many store-bought enchilada sauces have gluten ingredients, but you can find gluten free enchilada sauce (or make your own, or even skip it in this recipe).

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By the way, this is a very photo-intensive post with lots of step-by-step photos, so, if you want to go directly to the bottom of the post (where the recipe is) – click here. But, the step-by-step photos could be really helpful!

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butternut squash and black bean enchiladas

And, now the step-by-step photos and instructions START illustrating how to make this delicious casserole from scratch!  It’s really easy!
Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Add chopped onion, chopped green bell pepper and chopped red bell pepper, and seasonings:

Cooking onions, green bell peppers, red bell peppers for enchilada casserole

Add corn to the skillet and roast the vegetables in olive oil on high heat until charred a bit:

Adding corn to the skillet with vegetables for Mexican enchilada casserole

Add rinsed black beans:

Adding black beans to the Mexican enchilada casserole

Add roasted butternut squash:

Adding butternut squash to the skillet with beans, corn, bell peppers, all clad frying pan, skillet

Mix all vegetables, add more spices and salt, if needed:

Mixing all vegetables for Mexican enchilada casserole, all clad pans, all-clad skillet, Williams-Sonoma pans, Williams-Sonoma skillet

I used a casserole dish 11 inches x 8.5 inches x 3 inches deep. Add 1 cup of salsa to the bottom of the 3 inch deep casserole dish and spread to coat the bottom evenly:

Put salsa on the bottom of the white baking dish

Place 4 tortillas over the salsa, overlapping to cover the bottom of the casserole dish:

Place 4 corn tortillas over salsa

Spread 1/3 of the vegetable mixture over the tortillas:

Spread roasted vegetables over the tortillas in a white baking pan

Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully over the veggies:

Spread sour cream over the roasted vegetables

Sprinkle with 1/2 cup Mozzarella cheese:

Sprinkle Mozzarella cheese over sour cream and roasted veggies

Top with 4 corn tortillas:

Place 4 corn tortillas on top of the veggies for the enchilada casserole

Spread 1/3 of the vegetable mixture over the tortillas:

Spread roasted veggies (green bell pepper, red bell pepper, black beans, corn, onions) over the tortillas - Mexican enchilada casserole bake

Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully over the veggies:

Spread sour cream over the veggies in a casserole dish

Pour 1/2 cup enchilada sauce evenly all over, spreading sour cream evenly all over:

Pour enchilada sauce over the sour cream in the casserole dish

Sprinkle with 1/2 cup Mozzarella cheese:

Sprinkle mozzarella cheese over the sour cream and enchilada sauce

Top with 4 corn tortillas:

Place 4 tortillas on top in a casserole dish

Spread the final layer: 1/3 of the vegetable mixture over the tortillas:

Spread the veggies on top: butternut squash, black beans, red bell peppers, green bell peppers, corn, black beans - Mexican enchilada casserole dish

Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully:

Spread sour cream on top of the veggies

Pour 1/2 cup enchilada sauce evenly all over, spreading sour cream evenly all over:

Pour enchilada sauce over the sour cream

Sprinkle this final layer generously with cheese: at least 1/2 and 1/4 cups of Mozzarella cheese:

Sprinkle the enchilada casserole generously with shredded Mozzarella cheese

Cover with foil:

Cover the casserole dish with aluminum foil

Bake at 375 F for 25 minutes covered, then remove foil, and bake for 10 more minutes uncovered. This is what the enchilada casserole looks like right out of the oven:

Mexican enchilada casserole right after baking

Let it cool a little bit, then slice it right in the pan:

Mexican enchilada casserole sliced in the baking dish

Enjoy!

Black Bean and Butternut Squash Enchilada Casserole

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Yield: 8 servings

Black Bean and Butternut Squash Enchilada Casserole

Ingredients

    Roasted Butternut Squash
  • 4-5 cups butternut squash, cubed (store-bought, or make your own - see recipe below)
  • 2 tablespoons olive oil
  • salt
  • Vegetable mixture:
  • 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
  • 1 teaspoon chili powder, or more
  • salt
  • 1 can corn, rinsed
  • 1 can black beans, rinsed and drained
  • 1/4 teaspoon and 1/8 teaspoon salt
  • Ingredient for assembling the casserole:
  • 1 cup salsa (to go on the bottom of the casserole dish)
  • 12 corn tortillas, 6 inch diameter (4 corn tortillas per each of 3 layers)
  • 1 and 1/2 cups sour cream (1/2 cup sour cream for each of 3 layers)
  • 1 cup enchilada sauce (if you're gluten free, make sure to buy the sauce without gluten!)
  • 1 and 1/2 and 1/4 cups Mozzarella cheese (1/2 cup mozzarella cheese for each layer plus extra on top)

Instructions

    Roasted butternut squash:
  1. Preheat the oven to 375 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
  2. Peel the squash and slice it into 3/4 inch cubes. You will only need about 1/2 of the medium size squash. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
  3. Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly.
  4. Roasting vegetables on the stove top:
  5. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder, and roast the vegetables in olive oil and spices on high heat until charred just a bit. Mid-way through, add corn, then rinsed and drained black beans. Add roasted butternut squash. Season with 1/4 teaspoon + 1/8 teaspoon salt and taste. Add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed.
  6. Assembling the casserole:
  7. I used a casserole dish 11 inches long x 8.5 inches wide x 3 inches deep. Add 1 cup of salsa to the bottom of this 3 inch deep casserole dish and spread to coat the bottom evenly. Top with 4 tortillas, overlapping to cover the bottom of the casserole dish.
  8. Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then carefully spreading it over the veggies. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
  9. Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully over the veggies. Pour 1/2 cup enchilada sauce evenly all over, at the same time spreading sour cream evenly all over. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
  10. Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully. Pour 1/2 cup enchilada sauce evenly all over, spreading sour cream evenly all over. Sprinkle with 1/2 and 1/4 cups Mozzarella cheese. Cover with foil.
  11. Bake at 375 F for 25 minutes covered, then remove foil, and bake for 10 more minutes uncovered.
http://juliasalbum.com/2014/11/black-bean-and-butternut-squash-enchilada-casserole-recipe/

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