Black Bean And Butternut Squash Enchilada Casserole

Name: Black Bean And Butternut Squash Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash - peeled, halved lengthwise, and seeded; 3 tablespoons vegetable oil; 1 small onion, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 pinches cayenne pepper (optional); 2 (15.5 ounce) cans black beans, rinsed and drained; 12 ounces shredded Cheddar cheese, divided; 2 (10 ounce) cans mild enchilada sauce; 8 flour tortillas, or more if needed

Servings: persons

1 butternut squash - peeled, halved lengthwise, and seeded
3 tablespoons vegetable oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pinches cayenne pepper (optional)
2 (15.5 ounce) cans black beans, rinsed and drained
12 ounces shredded Cheddar cheese, divided
2 (10 ounce) cans mild enchilada sauce
8 flour tortillas, or more if needed

1
Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.
2
Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
3
Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.
4
Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.
5
Bake in the oven until heated through and cheese is melted, about 40 minutes.

1444

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 butternut squash - peeled, halved lengthwise, and seeded, 3 tablespoons vegetable oil, 1 small onion, diced, 3 cloves garlic, minced, and more.

Yes, Black Bean And Butternut Squash Enchilada Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!