How to Make Black Bean and Butternut Squash Enchilada Casserole - A Step-by-Step Guide

Looking for a delicious and satisfying vegetarian casserole that will please the whole family? Look no further than this Black Bean and Butternut Squash Enchilada Casserole. This dish is perfect for those evenings when you want something hearty and flavorful, without spending hours in the kitchen.

What makes this casserole special is the combination of the sweet and creamy butternut squash with the earthy and hearty black beans. When combined with the warm spices of enchilada sauce and...

Read more

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

Information

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

  • 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.
  • Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
  • 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.
  • 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.
  • Bake in the oven until heated through and cheese is melted, about 40 minutes.
  • Nutrition

    767 cal.

    • Total Fat: 33g
    • Saturated Fat: 15g
    • Cholesterol: 60mg
    • Sodium: 1475mg
    • Total Carbohydrate: 89g
    • Dietary Fiber: 17g
    • Total Sugars: 5g
    • Protein: 32g
    • Vitamin C: 48mg
    • Calcium: 601mg
    • Iron: 8mg
    • Potassium: 1481mg