Irresistible Black Bean and Butternut Squash Enchilada Casserole : Vegan & Flavor-Packed!

Looking for a wholesome, comforting dish that doesn’t compromise on flavor? This Black Bean and Butternut Squash Enchilada Casserole is the perfect solution. It’s a layered, Southwestern-inspired vegan meal that’s hearty, colorful, and packed with nutrients.

This dish combines the natural sweetness of roasted squash with the rich, earthy flavor of black beans, all wrapped up in layers of tortillas and enchilada sauce. It’s ideal for cozy dinners, family gatherings, or meal prepping for the week. Plus, it pairs perfectly with easy sides like Garlic Butter Corn with Melty Cheese or Cucumber Dill Salad.

Save

Why You’ll Love This Vegan Butternut Squash Casserole

This flavorful recipe stands out for several reasons:

• Fully vegan and dairy-free
• Packed with plant-based protein and fiber
• Can be made gluten-free
• Great for make-ahead meals and freezing
• Perfect for autumn or anytime you want comfort food with a healthy twist

It’s also a fantastic alternative to traditional enchiladas. Instead of rolling each one, you layer them like a lasagna—much easier and quicker to assemble!

Who Is This Black Bean and Squash Lasagna For?

This recipe is especially great for:

• Busy parents who want nutritious weeknight dinners
• Meal preppers looking for lunchbox-ready meals
• Vegans or vegetarians seeking a high-protein entrée
• Fans of vegetarian dinner recipes that don’t sacrifice on taste

It’s also a fun way to get kids to eat more veggies—especially when topped with their favorite vegan cheese.

Ingredients for Black Bean and Butternut Squash Enchilada Casserole

For the Filling:

• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• 3 garlic cloves, minced
• 1 small butternut squash (about 3 cups), peeled and cubed
• 1 small zucchini, chopped
• 1 bell pepper, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste

For the Layers:

• 1 ½ cups enchilada sauce
• 6 corn tortillas, cut in half
• 1 cup vegan cheese (optional)
• Fresh cilantro, for garnish

Optional toppings: sliced avocado, lime wedges, or Pumpkin Guacamole.

Step-by-Step Preparation for Butternut Squash Enchilada Casserole

Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Spread the cubed squash on a lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes, or until fork-tender and golden.

Step 2: Sauté the Veggies
In a large skillet, warm 1 tablespoon of olive oil. Add chopped onion and cook until translucent, about 3–4 minutes. Add garlic, bell pepper, and zucchini. Cook for 5 minutes until slightly softened.

Step 3: Combine the Filling
Stir in the black beans, roasted squash, cumin, chili powder, and smoked paprika. Season with salt and pepper and cook for an additional 2–3 minutes to combine flavors.

Step 4: Assemble the Casserole
Spread a few tablespoons of enchilada sauce in the bottom of a 9×9-inch baking dish. Add a layer of tortillas, followed by half of the veggie filling. Drizzle more enchilada sauce. Repeat the layers and top with remaining sauce and vegan cheese.

Step 5: Bake and Serve
Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake another 10 minutes until bubbly. Let rest before serving with Honey-Glazed Carrots and Green Beans or Cheesy Mashed Potato Puffs.

Save

Essential Kitchen Tools You’ll Need

• Baking sheet
• Casserole dish (9×9-inch)
• Large skillet
• Chef’s knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Tips for the Best Vegan Enchilada Lasagna Every Time

• Cut the squash evenly for consistent roasting
• Use fresh tortillas to avoid tearing
• Add a splash of lime juice to your filling for brightness
• Don’t overbake or the tortillas may dry out
• Let it rest before slicing so it holds its shape

Serving Suggestions and Delicious Pairings

Serve this casserole with:

• Cucumber Shrimp Salad (omit shrimp for a fully vegan option)
• Creamy Mushroom Soup
• A side of Garlicky Kale with White Beans
• Or try a vegan brunch pairing like Mini Pancake Cereal

Finish off with dessert—consider the cozy Pumpkin Cheesecake Truffles or Gluten-Free Pumpkin Donuts.

How to Store and Reheat Leftover Butternut Squash Casserole

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Reheat: Warm in the microwave or bake at 350°F (175°C) until heated through.

This makes it an excellent make-ahead meal. You could even prepare a second pan and freeze it next to your favorite Vegetable Casserole!

Easy Swaps & Variations: Sweet Potatoes, Brussels Sprouts, and More

• Substitute sweet potatoes for a richer flavor
• Add roasted Brussels sprouts for an autumnal twist
• Swap black beans with pinto or white beans
• Spice it up with jalapeños or chipotle in adobo
• Layer in spinach or kale for extra greens

For more comfort food inspiration, check out this Keto Meatball Parmesan Casserole or Cheesy Pasta Bake with Pumpkin Tomato Sauce.

Common Mistakes to Avoid When Making Butternut Squash Recipes

• Not roasting the squash long enough
• Overstuffing the casserole
• Skipping seasoning—taste as you go
• Using dry or stale tortillas
• Forgetting to let the dish rest before slicing

These small adjustments make a big difference in flavor and texture.

Presentation Ideas for Vegan Butternut Squash Lasagna

• Serve with sliced avocado and a sprinkle of fresh cilantro
• Add lime wedges on the side for a pop of citrus
• Drizzle with extra enchilada sauce before serving
• Use a square white plate for a clean, vibrant look

Looking for a Halloween-ready twist? Serve this dish with a spooky side like Snake Charmers Pretzels or Halloween Brownie for dessert!

Save

Frequently Asked Questions (FAQ)

Can I make this casserole ahead of time?
Yes, assemble the casserole and refrigerate up to 24 hours in advance. Bake when ready.

Is this recipe gluten-free?
Yes, if you use gluten-free tortillas and enchilada sauce.

Can I freeze it?
Absolutely! Wrap well and freeze after baking.

What can I use instead of vegan cheese?
Try a homemade cashew cream or skip it entirely—the flavors hold up beautifully.

Final Thoughts on This Delicious Southwestern Casserole

This Black Bean and Butternut Squash Enchilada Casserole is everything you want in a plant-based meal: bold flavor, satisfying texture, and layers of goodness. Whether you’re a long-time vegan or just looking to eat more veggies, this dish will earn a spot in your regular rotation.

Give it a try, and don’t forget to share the recipe and subscribe to the blog for more comforting dishes like Stuffed Acorn Squash and Vegetarian Pasta Primavera.

Print