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Black Bean and Butternut Squash Enchilada Casserole

Irresistibly Delicious Black Bean and Butternut Squash Enchilada Casserole

  • Author: Lyndy
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This Black Bean and Butternut Squash Enchilada Casserole is a vegan, plant-powered dinner layered with roasted squash, black beans, spinach, tortillas, and enchilada sauce. Hearty, cozy, and easy to make for weeknights, meal prep, or dinner parties.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled and diced into ½-inch cubes
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper, to taste
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (4 oz) can diced green chilies
  • 2 cups fresh spinach, chopped
  • 2 cups red enchilada sauce
  • 6 small corn tortillas (or gluten-free alternative)
  • 1 cup vegan shredded cheese (optional)
  • Fresh cilantro, for garnish
  • Avocado slices or vegan sour cream, for serving
  • Optional add-ins: ½ cup cooked quinoa or brown rice, roasted sweet potatoes, Brussels sprouts, diced red bell pepper

Instructions

  1. Roast the squash: Preheat oven to 400°F (200°C). Spread diced squash on a baking sheet, drizzle with olive oil, season with cumin, chili powder, salt, and pepper. Roast 25–30 minutes until tender and golden.
  2. Make the filling: In a large bowl, combine roasted squash, black beans, green chilies, and spinach.
  3. Assemble: Lower oven to 375°F (190°C). Spread ½ cup enchilada sauce in a greased 9×9 baking dish. Add 2 tortillas, then half the filling, ½ cup sauce, and ½ cup cheese.
  4. Repeat: Layer tortillas, remaining filling, sauce, and cheese.
  5. Bake: Cover with foil and bake 20 minutes. Uncover and bake 10 minutes until bubbly.
  6. Serve: Rest 10 minutes before slicing. Garnish with cilantro, avocado, or vegan sour cream.

Notes

  • Always roast squash for richer flavor.
  • Drain beans well to prevent sogginess.
  • Don’t overload layers for an even bake.
  • Adjust enchilada sauce heat level to taste.
  • Freezer-friendly up to 2 months.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course, Vegan Recipes
  • Method: Baking, Roasting
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 slice
  • Calories: 340
  • Sugar: 6g
  • Sodium: 760mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 11g
  • Protein: 13g
  • Cholesterol: 0mg

Keywords: Black Bean and Butternut Squash Enchilada Casserole, Vegan Enchilada Casserole, Plant-Based Recipes, Butternut Squash Vegan Dinner, Cozy Vegan Meals, Fall Vegan Recipes, Easy Vegan Meal Prep

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Find it online: https://lyndyskitchen.com/black-bean-and-butternut-squash-enchilada-casserole/