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Black Bean and Butternut Squash Enchilada Casserole


"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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1 h 45 m servings 767 cals
Original recipe yields 6 servings (1 11x7-inch baking dish)

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  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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 767 calories; 32.9 g fat; 89.4 g carbohydrates; 32 g protein; 60 mg cholesterol; 1475 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I made small changes. I used flour tortillas for one batch and corn for another. I used red enchilada sauce for the flour tortilla recipe and green enchilada sauce for corn tortillas.

I made this with corn tortillas. Loved it!