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An enchilada casserole that’s loaded with flavorful butternut squash and black beans. This enchilada lasagna tastes just like a butternut squash and black bean enchiladas but is much easier to make. Layered like a lasagna, this enchilada casserole is on your table super quick!
Say hello to my latest obsession. A meatless butternut squash and black bean enchilada casserole. I have been on the enchilada casserole train since last week and don’t like i’ll ever get off!
Last Monday, I made this enchilada lasagna for meatless Monday, half positive that the hubby would think i’m trying to convert him into a vegetarian. But luckily he not only loved it, he went as far as to say he didn’t even miss the meat. Imagine my surprise. In fact, I shared it with my neighbor (Hi, Fariha!) and she quickly jumped on it too. And because we freakishly have way too much in common, she assumed her husband would also feel that he needed a little meat to go with it. She had kept some chicken defrosted on back up. And twice this enchilada casserole won! He also said there was no need for it.
Boy, you’re good, you cheesy, butternut squashy, black bean filled lasagna. Love the trickery you pull on our men.
Butternut squash and black bean enchilada casserole is where it’s at, yo.
Last Monday, is when it allllll started. I wanted to make something hearty and healthy but full of good-for-you ingredients. I wanted comfort food. But not the kind of comfort food where you have to prepare in advance with ‘buffet pants’ or anything. Skinny comfort food. And so this enchilada lasagna was born. But didn’t we just have black bean enchiladas? Why yes, yes we did. And weren’t those vegetarian too? Yes, yes they were.
Let me be honest with you guys, I had no intentions of sharing this recipe with you at all. None what so ever. This was suppose to be just dinner. In fact, we were suppose to be making homemade condensed cream of mushroom soup today. Clearly, I got derailed the minute I took that first cheesy, saucy, butternut squash filled bite. I posted a picture of it on instagram and instantly I had requests for the recipe. Condensed cream of mushroom soup can be made any day, but this enchilada casserole is gold! I spent one whole second making the executive decision that I had to get this up here and quick.
This enchilada casserole comes together pretty quickly you guys. And it’s totally weeknight friendly.
It takes about 50 minutes from start to finish and tastes like you spent all day cooking it. Aren’t those the best kind of meals? We’re talking sautéing a little onion, garlic and jalapeños, then adding in some salsa and butternut squash, and cooking it unattended for 25 minutes. Pop in a can of black beans and stir. We layer a bit of sauce then a few strips of tortillas then the butternut squash mixture. Everything into a baking dish just like you would for a lasagna and bake for 10 minutes.
BAM. You’ve got meals for days!
Now I kind of wish I had tried to make this look like a prettier piece for you. But the reality of the situation was that this perfectly cheesy enchilada casserole was giving me the googly eyes and I just quickly snapped a few picture before stuffing my mouth full of some. Not thinking twice that enchilada lasagna may not be the cameras best friend. But to be real, when cheese and enchilada sauce and butternut squash and cheese and more cheese is staring you in the face and smelling so perfectly seasoned, it gets kind of hard to think. All you want to do it bite.
Ooof, I could go for a little more enchilada casserole right now.
Mind you, it’s breakfast time.
Butternut Squash Black Bean Enchilada Casserole
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 tablespoon minced garlic
- 1 jalapeño diced (with seeds and ribs removed)
- 3 cups butternut squash peeled and diced
- 1 1/4 cup salsa
- 1/4 cup chopped cilantro + plus more for serving
- 1/2 teaspoon EACH red chili powder and coriander powder
- 1 teaspoon cumin powder
- 1 15 oz can black beans, drained and rinsed
- 1 1/2 cups red enchilada sauce
- 6 tortillas cut into 1inch thick strips
- 1 1/2 cups Monterey Jack or cheddar cheese
- 3 scallions chopped
- sour cream to serve
Instructions
- Heat the olive oil over medium-high heat in a large skillet. Add the onions jalapeños and cook for 4-5 minutes until the onions become translucent, add the garlic and continue to cook for an additional 1 -2 minutes. Add the cubed butternut squash, salsa, cilantro, chili powder, cumin, coriander, 1/4 cup water, and season with salt and pepper to taste. Cover and let cook over medium-low heat for about 25-30 minutes or until the squash is tender. Add the black beans and stir to combine.
- Position a rack in the center of the oven and preheat the oven to 400 degrees F.
- Place a 1/4 cup of enchilada sauce on the bottom of a large baking dish. Lay enough tortilla strips side by side to cover the surface. Place half of the filling over the tortilla layer, top with half of the remaining enchilada sauce and then half of the cheese. Repeat a second layer of tortillas, then the remaining butternut squash mixture, followed by the remaining enchilada sauce and finally layer on the remaining cheese.
- Bake the enchilada casserole or 10 - 15 minutes or until the cheese melts. Top with scallions and additional chopped cilantro. Serve with sour cream, if desired.
Notes
Like This? Leave a comment & rating below!
i have made this dish many times and love it. i want to make it for a gluten free friend and wondering if anyone has had success using corn tortillas?
We LOVE this recipe at my house. I make this regularly for the past few years, but I simply skip the tortillas altogether. Has anyone ever frozen leftovers? If so, how does it do?
Would this recipe work without the cheese?
It was excellent! I made it with your enchilada sauce and used some low carb tortillas. It will definitely be a keeper! Thank you for posting! Looking forward to try some of your other recipes with the enchilada sauce.
Made this last night, huge hit! I added corn and used whole wheat tortillas and did make your enchilada sauce. Thanks, this will be in monthly rotation for sure.
Love everything about this recipe! Thank you for posting.
I am making these for dinner tonight! DO you think i could use a half corn / half flour tortilla for this or would all flour be better?? Also… will they get soggy if i make them a couple hours in advance or will it be best to make right before i put in the oven? 🙂 I LOVE YOUR SITE! you are my go to for dinners! Keep up the great work and deliciour recipes!
Hi Breah! I think you might be able to get by with the half corn/flour kind for this recipe. Since it’s a casserole, my best guess is that it won’t change the texture too much if you prep it a couple hours in advance. Thank you so much for all your kind words, so happy to hear you enjoy the recipes! 🙂
Thanks Marzia! And it was a hugggggge success!! Corn/four tortillas were fine to use. There were definitley no leftovers!! I served with Mexican rice and like dressed coleslaw delicious!! Also… your homemade enchilada sauce is the best. Thanks again from your Canadian fan!
I’m looking forward to making this for my vegetarian friends coming for dinner. Do you think I could substitute yam for butternut squash???
PS … your red enchilada sauce is aaaaaamazing!
Yeah, definitely!
This was a super easy recipe to make and so delicious. I had packaged enchilada sauce on hand so used that but will endeavour to make my own next time. I found frozen cubed acorn squash at Costco (couldn’t buy it for cheaper) and so reduced the need for water. Thanks for the great recipe! Its pinned!
just made the casserole—it was pretty much perfect. I added corn, and instead of the salsa I added fire roasted tomatoes. Also made it with the recipe for the homemade red enchilada sauce, which I’m pretty sure I’ll make the rest of my life (though next time I make it I’m gonna cut back on the chili powder… It’s pretty intense). The whole reason I found the blog anyway was because I used to eat one of those Amy’s Mexican frozen meals nearly every day, and now I don’t have to! Thanks for the savings 😉
No more Amy’s Mexican Meals, Yay! Also, glad to hear you tried the enchilada sauce. Thanks for taking the time to comment, Erica!
I made this last night for dinner. The only thing I changed was I added some corn and some diced red and green bell peppers. Yummy!
Wow that was amazing ! It’s def a keeper! Pretty east to make also we served with chopped spinich and sour cream after a basketball game yumm
holy! was this ever delicious! as a major meat eater i had my doubts but this has loads of flavor and was quite easy to make. Though i think you are meant to use the small tortillas (not the large ones like i did!). Hope it keeps well as leftovers for lunches this week.
The flavor actually gets better over the week, so your lunches should be pretty exciting. I’m glad you enjoyed the enchilada casserole! Ditto on the meat lover thing!
Absolutely delicious and soooo easy! I know I will be serving it at my next dinner party. Great recipe!
I am so happy to hear you enjoyed the casserole, Katie! Thanks for taking the time to come back and comment! 🙂
I love to try different veggie combinations with enchiladas and butternut squash and black beans sound like a great match. Pinning to try soon!
Me too! This is definitely one of my faves! 🙂
This looks AMAZING. I love enchiladas and I’ve never thought to autumn-ify them with butternut squash. What a delicious and good idea!
Thanks Kate!
I am definitely craving some of this enchilada casserole right now, it looks seriously delicious. I need to get my hands on recreating the ingredients so I can make the recipe – thanks for sharing it!
I think this could definitely pass as acceptable breakfast food. This sounds really comforting! The squash gives it that rich & hearty comfort food coziness, while being healthy at the same time! Delicious win/win! : )
hi neighborr! loved this post (not just because i was mentioned in it :P) i actually just had it for dinner last night and it was so so good.
This looks amazing, as always!