Black Bean Enchilada Casserole with Butternut Squash

Name: Black Bean Enchilada Casserole with Butternut Squash
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 cups cubed butternut squash (see tutorial here); 1 small green pepper, diced; 1 small red pepper, diced; 1/2 onion, diced; 2-3 teaspoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3/4 teaspoons ground cumin; 3/4 teaspoons paprika; 3/4 teaspoons garlic powder; 3 cups cooked black beans, or 2 (15 oz) cans drained and rinsed; 8 corn tortillas, diced into bite size pieces; 2 cups enchilada sauce; 1 1/2 cups grated cheese, divided; Optional toppings: avocado, onion, tomato, cilantro

Created On: December 20, 2018 | Updated: April 1, 2025 | 25 Comments

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This Black Bean Enchilada Casserole with Butternut Squash is a hearty and delicious meal that’s perfect for winter. Even carnivores love it!

On Monday, I posted a guide on how to roast butternut squash, and today, we’re using one of those methods! Roasted vegetables and Mexican food are two of my favorite things, so I thought it would be perfect to combine the two in this Black Bean Enchilada Casserole with Butternut Squash recipe!

Don’t get me wrong—I love traditional-style enchiladas. I make them occasionally and always order them when we’re out, but sometimes tortilla rolling gets tedious, and I want an easier option.

Enter the Black Bean Enchilada Casserole! It still tastes exactly like it would taste if you rolled all the filling into some tortillas, but instead, it contains chopped tortillas, and everything is mixed together.

I first had this idea of chopping the tortillas when I made my One-Pan Stove-Top Enchiladas a few years ago, and I’ve been using it ever since. It’s so much easier to make and takes much less time!

Bean and Squash Enchilada Casserole Recipe Ingredients

Vegetables – I roasted the butternut squash with some peppers and onions, and they all have such a nice flavor to add to the enchiladas. You’d never guess they’re packed with so many nutritious ingredients! For this recipe, I used butternut squash, green and red bell pepper, and onion.
Olive oil
Spices – I incorporated salt and black pepper, ground cumin, paprika, and garlic powder.
Beans – This casserole calls for 3 cups cooked black beans or 2 (15-ounce) cans, drained and rinsed. You could use whatever type of beans you like, but black beans seem to go really well with butternut squash.
Tortillas – For this enchilada casserole, we dice the tortillas (corn tortillas hold up better) into bite-size pieces.
Enchilada sauce
Cheese – You can use your favorite shredded cheese or grate your own.
Optional toppings – Avocado, onion, tomato, cilantro.

Most restaurant-style enchiladas aren’t the healthiest meals. I’m totally guilty of ordering the cheese-filled ones and loving them, but when I make them at home for my family, I like to add all the veggies I can.

Enchilada casseroles are the perfect way to do that. You don’t have to worry about over stuffing the enchilada or having all the filling come out because everything is mixed together and baked in a pan. These are also great reheated as leftovers!

Why Your Body Will Love This Veggie-Filled Casserole

Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
Phytochemicals – These compounds are found in plants and are particularly potent in colorful fruits and veggies. They help prevent cancer, Alzheimer’s, and diabetes, reduce inflammation, support the heart and immune system, and regulate hormones.
Blood Sugar Regulation – Beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes beans a healthy choice for people with diabetes who need to control their blood sugar levels more.

How To Make This Vegetarian Enchilada Casserole

Preheat the oven to 400 degrees F. On a large sheet pan, toss together the butternut squash, bell peppers, onion, olive oil, and spices. Roast the vegetables until fork tender, about 50 minutes, flipping once.
Lower the oven temperature to 375 degrees F. In a large bowl, mix together the roasted veggies, black beans, corn tortillas, enchilada sauce, and 1 cup of the cheese. Pour into a large baking dish, spread out to make sure it is even, and then top with the remaining 1/2 cup of cheese. Bake the enchilada casserole until bubbly and cheese is melted, about 20 minutes.
Serve immediately with your favorite garnishes.

Black Bean and Squash Enchilada Casserole Recipe Tips

If you don’t love black beans, you can use any bean you prefer.
If you can’t find butternut squash or prefer not to use it, you can substitute sweet potato instead. These would be really good with regular roasted potatoes, too!
If making vegan, you can either omit the cheese or use vegan cheese.
You can also add any other veggies you like!

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

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