• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Cozy Meals
  • Chicken
  • Pasta
  • Side Dishes
  • Seafood
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cozy Meals
    • Chicken
    • Pasta
    • Side Dishes
    • Seafood
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Black Bean and Butternut Squash Casserole

    Published: Nov 15, 2014 / 155 Comments

    243.4K shares
    • Facebook5.7K
    Recipe Video Print

    Black Bean and Butternut Squash Casserole - meatless and gluten-free dinner recipe! This Southwestern-style enchilada casserole is made with lots of vegetables and corn tortillas.

    black bean butternut squash enchilada casserole

    I love making recipes with butternut squash in a casserole dish, such as everyone's favorite butternut squash and spinach lasagna.  Butternut squash is a great vegetable with a rich flavor which works great in meatless recipes!  Take a look at beautiful butternut squash tortellini.

    Butternut Squash Casserole - meatless and gluten-free recipe

    • The vegetables are roasted in spices (cumin and chili powder). That adds lots of Southwestern flavor!
    • Other ingredients include green and red bell peppers, corn, salsa, enchilada sauce, sour cream, Mozzarella cheese, and corn tortillas.

    How to make butternut squash casserole gluten free

    • This recipe is gluten-free.  Use corn tortillas, and all other ingredients are also naturally gluten-free.
    • Use gluten-free enchilada sauce.  Keep in mind that some store-bought enchilada sauces can have gluten ingredients. So look carefully at the label.   You can also make your own gluten-free enchilada sauce or skip it in this recipe.

    Black Bean Butternut Squash Enchilada Casserole

    How to store butternut squash casserole

    • Store butternut squash casserole refrigerated and covered air-tight for up to 5 days.
    • This black bean and butternut squash enchilada casserole is amazing when hot right out of the oven.  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

    Other butternut squash recipes

    • Roasted Butternut Squash, Brussels Sprouts, Pecans, Cranberries
    • Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate Seeds
    • Butternut Squash Chili

    How to make black bean and butternut squash casserole:

    1) Heat 1 tablespoon olive oil in a large skillet on medium-high heat.

    2) Add chopped onion, chopped green bell pepper and chopped red bell pepper, and seasonings.

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

    4) Add rinsed black beans.

    5) Add roasted butternut squash.

    6) 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

    7) 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

    8)  Start layers.  Layer 1: Place 4 corn tortillas over the salsa, overlapping to cover the bottom of the casserole dish.

    Place 4 corn tortillas over salsa

    9) Spread ⅓ of the vegetable mixture over the corn tortillas.

    Spread roasted vegetables over the tortillas in a white baking pan

    10) Top with ½ cup sour cream, dropping it in small dollops all over.  Then spread it carefully over the veggies.

    Spread sour cream over the roasted vegetables

    11) Pour ½ cup enchilada sauce evenly all over, spreading sour cream evenly all over.

    Pour enchilada sauce over the sour cream in the casserole dish

    12) Sprinkle with ½ cup Mozzarella cheese.

    Sprinkle Mozzarella cheese over sour cream and roasted veggies

    13) Repeat all layers 2 more times. Sprinkle the final layer generously with cheese. Use at least ½ and ¼ cups of Mozzarella cheese.

    Sprinkle the enchilada casserole generously with shredded Mozzarella cheese

    14) Cover with foil.

    Cover the casserole dish with aluminum foil

    15) Bake at 375 F in the preheated oven for 25 minutes covered. Then remove foil. Bake for 10 more minutes uncovered.

    This is what the black bean and butternut squash 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 casserole pan.

    Black Bean Butternut Squash Casserole
    4.86 from 112 votes

    Black Bean and Butternut Squash Casserole

    If you love Mexican food or Southwestern recipes, you'll love this Black Bean and Butternut Squash Enchilada Casserole!  It makes a perfect weeknight dinner.    The casserole is made with gluten-free corn tortillas and lots of veggies.  
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 35 mins
    Total Time 1 hr 5 mins
    Course Main Course
    Cuisine Mexican
    Servings 8 servings
    Calories per serving 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
    • ¼ teaspoon salt

    Vegetable mixture:

    • ½ 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)
    • ¼ teaspoon salt (add more, to taste)

    Other ingredients 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 ½ cups sour cream (½ 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 ¾ cups Mozzarella cheese , shredded

    Instructions 

    How to roast butternut squash:

    • Preheat the oven to 375 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
    • Peel the squash and slice it into ¾ inch cubes. You will only need about ½ of the medium size squash. 
    • Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
    • Place cubed 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.

    How to roast vegetables on the stove top:

    • 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.  
    • Roast the vegetables in olive oil and spices on high-medium heat for about 1 minute, until charred just a bit.
    • Add corn.  Add rinsed and drained black beans. Add roasted butternut squash. 
    • Season with ¼ teaspoon + ⅛ teaspoon salt and taste. Add more salt if needed. 
    • Add more chili powder or cumin, than indicated in the recipe, if needed.

    How to assemble the butternut squash casserole:

    • 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. 
    • Layer 1.  Top with 4 tortillas, overlapping to cover the bottom of the casserole dish.  Spread ⅓ of the vegetable mixture over the tortillas. Top with ½ cup sour cream, dropping it in small dollops all over, then carefully spread it over the veggies.  Pour ⅓ cup enchilada sauce evenly all over, at the same time spreading sour cream evenly all over. Sprinkle with ½ cup Mozzarella cheese. 
    • Repeat the layer described above 2 more times.    Total you will have 3 layers. On the final layer, add extra cheese: Sprinkle with ½ and ¼ cups Mozzarella cheese.
    • Cover with foil.
    • Bake at 375 F for 25 minutes covered.  Then remove foil.  Bake for 10 more minutes uncovered.

    Video

    Nutrition

    Nutrition Information
    Black Bean and Butternut Squash Casserole
    Amount per Serving
    Calories
    458
    % Daily Value*
    Fat
     
    21
    g
    32
    %
    Saturated Fat
     
    9
    g
    56
    %
    Cholesterol
     
    41
    mg
    14
    %
    Sodium
     
    850
    mg
    37
    %
    Potassium
     
    879
    mg
    25
    %
    Carbohydrates
     
    55
    g
    18
    %
    Fiber
     
    11
    g
    46
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    16
    g
    32
    %
    Vitamin A
     
    10760
    IU
    215
    %
    Vitamin C
     
    53
    mg
    64
    %
    Calcium
     
    274
    mg
    27
    %
    Iron
     
    3.2
    mg
    18
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword black bean casserole, butternut squash casserole
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Butternut Squash and Spinach Lasagna
    How to Cook Spaghetti Squash »
    243.4K shares
    • Facebook5.7K

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Renata

      January 23, 2023 at 10:34 am

      Can I use wheat tortillas?

      Reply
      • Julia

        January 30, 2023 at 3:59 pm

        Renata, yes, you can. They will work great!

        Reply
    2. Michelle

      January 03, 2023 at 11:06 am

      Can you double recipe and put one in the freezer?

      Reply
      • Julia

        January 07, 2023 at 8:33 pm

        Michelle, yes, you can easily double this. And, yes, this recipe freezes well.

        Reply
    3. Helen

      November 30, 2022 at 10:53 am

      Fabulous! Used zucchini as I forgot to get peppers! Also subbed Taco cheese instead of mozzarella .
      Really tastty! Thanks!

      Reply
      • Julia

        December 06, 2022 at 12:25 am

        Helen, I am so glad you tried this recipe and loved it! Love the zucchini in this casserole! 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of the content-creator Julia from JuliasAlbum.com site - she is wearing a yellow sweater against the Autumn background.

    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

    I make and test all of the recipes presented on this site.

    I also do all of the writing and the original food photography (and sometimes travel) for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

    More about me →

    Fall Favorites

    • Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
    • Stuffed Butternut Squash with Spinach, Bacon, and Cheese
    • Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
    • Brussels Sprouts with Bacon, Pecans, and Cranberries

    JOIN ME ON SOCIAL MEDIA:

    • Facebook
    • Pinterest
    • Instagram

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2022 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.