Black Bean and Butternut Squash Enchilada Casserole

Black Bean and Butternut Squash Enchilada Casserole – this meatless, gluten free casserole recipe will keep you full and happy even without any meat. So many good ingredients combined together in this Southwestern style recipe.   This gluten free casserole is made with corn tortillas and gluten free enchilada sauce.

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!

This black bean and butternut squash enchilada 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. 🙂

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).

How to make black bean and butternut squash enchilada casserole:

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. Add corn to the skillet and roast the vegetables in olive oil on high heat until charred a bit. Add rinsed black beans. Add roasted butternut squash. Mix all vegetables, add more spices and salt, if needed:

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:

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

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

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

Sprinkle with 1/2 cup Mozzarella cheese:

Top with 4 corn tortillas:

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, spreading sour cream evenly all over:

Sprinkle with 1/2 cup Mozzarella cheese:

Top with 4 corn tortillas:

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

Cover with foil:

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

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

4.5 from 10 votes

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Black Bean and Butternut Squash Enchilada Casserole

Prep Time

30 mins

Cook Time

35 mins

Total Time

1 hr 5 mins

 

This delicious Black Bean and Butternut Squash Enchilada Casserole is a meatless, gluten free recipe.  It's made with gluten free corn tortillas, green and red bell peppers, corn, salsa, enchilada sauce, sour cream, and Mozzarella cheese, and corn tortillas. If you love Mexican food or Southwestern recipes, you'll love this!

Course: Main Course

Cuisine: Mexican

Servings: 8 servings

Calories: 458 kcal

Author: Julia

Ingredients

Roasted Butternut Squash

• 5 cups butternut squash cubed (store-bought, or make your own - see recipe below)
• 2 tablespoons olive oil
• 1/4 teaspoon 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
• 8 oz corn (from the can, rinsed and drained)
• 15 oz black beans (from the can, rinsed and drained)
• 1/4 teaspoon salt (add more, to taste)

Ingredient for assembling the casserole:

• 1 cup salsa (to go on the bottom of the casserole dish)
• 12 corn tortillas , 6 inch diameter each (4 corn tortillas per each of 3 layers)
• 1 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 3/4 cups Mozzarella cheese , shredded

Instructions

How to roast 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.

Roasting vegetables on the stove top:

1. 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.

Assemble the casserole:

1. 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.
2. 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.
3. 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.
4. 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.
5. Bake at 375 F for 25 minutes covered, then remove foil, and bake for 10 more minutes uncovered.

Nutrition Facts

Black Bean and Butternut Squash Enchilada Casserole

Amount Per Serving

Calories 458 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 9g 45%

Cholesterol 41mg 14%

Sodium 850mg 35%

Potassium 879mg 25%

Total Carbohydrates 55g 18%

Dietary Fiber 11g 44%

Sugars 9g

Protein 16g 32%

Vitamin A 215.2%

Vitamin C 64.2%

Calcium 27.4%

Iron 17.5%

* Percent Daily Values are based on a 2000 calorie diet.