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Pasta Chicken

Black Bean and Butternut Squash Casserole

Published: Nov 15, 2014 | 107 Comments

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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 1/3 of the vegetable mixture over the corn tortillas.

Spread roasted vegetables over the tortillas in a white baking pan

10) Top with 1/2 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 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

12) Sprinkle with 1/2 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 1/2 and 1/4 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.

4.94 from 32 votes
Black Bean Butternut Squash Casserole
Print
Black Bean and Butternut Squash Casserole
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 

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.  

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. 

  3. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.

  4. Place cubed butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. 

  5. Flip the squash cubes over midway through baking. Let it cool slightly.

How to roast vegetables on the stove top:
  1. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. 

  2. Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder.  

  3. Roast the vegetables in olive oil and spices on high-medium heat for about 1 minute, until charred just a bit.

  4. Add corn.  Add rinsed and drained black beans. Add roasted butternut squash. 

  5. Season with 1/4 teaspoon + 1/8 teaspoon salt and taste. Add more salt if needed. 

  6. Add more chili powder or cumin, than indicated in the recipe, if needed.

How to assemble the butternut squash casserole:
  1. I used a casserole dish 11 inches long x 8.5 inches wide x 3 inches deep.  

  2. Add 1 cup of salsa to the bottom of this 3-inch deep casserole dish and spread to coat the bottom evenly. 

  3. Layer 1.  Top with 4 tortillas, overlapping to cover the bottom of the casserole dish.  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 spread it over the veggies.  Pour 1/3 cup enchilada sauce evenly all over, at the same time spreading sour cream evenly all over. Sprinkle with 1/2 cup Mozzarella cheese. 

  4. Repeat the layer described above 2 more times.    Total you will have 3 layers. On the final layer, add extra cheese: Sprinkle with 1/2 and 1/4 cups Mozzarella cheese.

  5. Cover with foil.

  6. Bake at 375 F for 25 minutes covered.  Then remove foil.  Bake for 10 more minutes uncovered.

Recipe Video

Nutrition Facts
Black Bean and Butternut Squash Casserole
Amount Per Serving
Calories 458 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 41mg14%
Sodium 850mg37%
Potassium 879mg25%
Carbohydrates 55g18%
Fiber 11g46%
Sugar 9g10%
Protein 16g32%
Vitamin A 10760IU215%
Vitamin C 53mg64%
Calcium 274mg27%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Beans, Bell Peppers, Black beans, Butternut squash, Cheese, Dinner, Gluten Free, Mozzarella, Recipe, Vegetables, Vegetarian Published: Nov 15, 2014 107 Comments

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Reader Interactions

Comments

  1. Sandy

    Dec 10, 2020 at 5:40 pm

    Made it this Thanksgiving as an alternative to a regular dinner to simplify things. Loved it!

    Reply
    • Julia

      Dec 11, 2020 at 1:23 am

      So glad you liked it! 🙂

      Reply
  2. Vanessa

    Nov 25, 2020 at 2:57 pm

    Thanks for sharing! Does it reheat well?

    Reply
    • Julia

      Nov 25, 2020 at 5:12 pm

      Yes, it does!

      Reply
  3. Suzanne

    Nov 25, 2020 at 2:56 pm

    This looks so good! What a great way to add a fall touch to this favorite dish!

    Reply
    • Julia

      Nov 25, 2020 at 5:12 pm

      Thank you! 🙂

      Reply
  4. Eileen Lorson

    Nov 21, 2020 at 8:31 pm

    Delicious right out of the oven! We are grazers and it was gone in a few hours. I used Hot Salsa which gave it the right amount of heat. Homemade enchilada sauce recipe from Epicurious.com. Used my iron dutch oven with glass cover and baked 35 minutes and 15 un covered. Excellent. Thank you !

    Reply
    • Julia

      Nov 22, 2020 at 3:05 pm

      Eileen, you are very welcome! So glad you tried this recipe and liked it! Thank you for such helpful and positive feedback.

      Reply
  5. Nicole

    Nov 05, 2020 at 3:39 pm

    Has this been done in a crockpot or instapot?

    Reply
    • Julia

      Nov 14, 2020 at 8:06 pm

      I haven’t tried this in a slow cooker.

      Reply
  6. Barb

    Nov 02, 2020 at 12:54 am

    This is really tasty. I don’t really like butternut squash, but I got one in my farm share box and didn’t want to waste it. I used really good quality tortillas that are a combo of corn and flour, red salsa (green would be good too) from the deli section, and tomatillo enchilada sauce from a jar (homemade would be better). I kept my veggies cut large dice and al dente. I used corn cut off the cob. Very colorful and flavorful.

    Reply
    • Julia

      Nov 14, 2020 at 8:22 pm

      Thank you, Barb, for sharing such helpful and positive feedback! Glad you enjoyed this recipe! 🙂

      Reply
  7. Kristin

    Nov 01, 2020 at 7:38 am

    Just the recipe I was looking for to cook for a chilly autumn evening! (Halloween night, to be exact). I used delicata and honey nut squash, because that it was I had, and substituted nonfat plain greek yogurt for the sourcream (to reduce the points – I am on weight watchers). And instead of the layers of corn tortillas, I followed all the other layers and then topped with cooked polenta which baked into a nice, cornmeal crust on top.

    Reply
    • Julia

      Nov 14, 2020 at 8:27 pm

      Thank you, Kristin, for sharing such helpful and positive feedback! Love the changes you made, especially the addition of cooked polenta on top!

      Reply
  8. Gayle

    Oct 28, 2020 at 4:46 pm

    Recipe was great, but the site jumps around with the different ads as you scroll down! Very very annoying! I also tried to get to a Bundt recipe, but the search isn’t working

    Reply
  9. Laura Thomson

    Oct 27, 2020 at 6:47 pm

    We LOVED this! Wowieeeeeee

    Reply
  10. Lenora Schroeder

    Oct 26, 2020 at 7:08 am

    Love this dish and the pictures,
    I was wondering if leftovers can be frozen?
    thank you. Lenora

    Reply
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