Black Bean and Butternut Squash Enchilada Casserole

4.8
(6)

This is a great vegetarian recipe if you like butternut squash and Mexican food. It is a interesting blend of flavors that work well together, perfect for dinner parties and potlucks. It can be prepared ahead of time and frozen so that all you need to do is pop it in the oven.

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Prep Time:
15 mins
Cook Time:
1 hrs 30 mins
Total Time:
1 hrs 45 mins
Servings:
6
Yield:
1 11x7-inch baking dish

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

Directions

  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.

Cook's Notes:

Substitute pepperjack cheese for Cheddar cheese, if desired.

You can also microwave the butternut squash for 6 to 8 minutes instead of baking, if desired.

Nutrition Facts (per serving)

767 Calories
33g Fat
89g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 767
% Daily Value *
Total Fat 33g 42%
Saturated Fat 15g 73%
Cholesterol 60mg 20%
Sodium 1475mg 64%
Total Carbohydrate 89g 33%
Dietary Fiber 17g 61%
Total Sugars 5g
Protein 32g
Vitamin C 48mg 239%
Calcium 601mg 46%
Iron 8mg 43%
Potassium 1481mg 32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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