Butternut Squash and Black Bean Enchilada Casserole

Welcome to the enchilada casserole – the perfect busy girl’s Mexican comfort meal. By turning the enchiladas into a casserole, you save tons of time that you would have spent rolling each enchilada individually. Basically you take all the ingredients, layer them in a baking dish, and throw it in the oven. So easy and relatively mess-free. This is also a great vegetarian meal; since it’s so hearty and filling, you won’t even miss the meat! But don’t worry, there’s plenty of cheese - you always need cheese!

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Butternut Squash and Black Bean Enchilada Casserole

Enjoy a Mexican comfort food dish in half the time with this easy casserole!

Adapted From: Cooking Light Magazine

Makes: 6 servings

Prep time:

Cook time:

Ingredients:
  • 20 oz enchilada sauce
  • 18 small corn tortillas
  • 1 ¼ lbs butternut squash, peeled and sliced into small cubes
  • 15 oz can black beans, rinsed and drained
  • 1 can diced green chilis, not drained
  • 3 cups shredded Mexican blend cheese
  • Sour cream for topping (optional)

Instructions:
  1. Heat oven to 375 F. Spread 1 cup of the enchilada sauce in the bottom of a 9×13 baking dish and top with 6 tortillas, evenly spaced (might overlap). Top with one more cup of the sauce, a third of the squash, a third of the beans, and 1 cup of the cheese, spreading all evenly. Repeat this layering two more times, saving the final cup of cheese. The baking dish might be full but that’s ok!
  2. Cover with foil and bake for one hour or until squash is tender. Then uncover, sprinkle with the rest of the cheese, and broil for about 2 minutes or until cheese is bubbling. Let stand for about 15 minutes before serving, then top with desired toppings.
Lisa Lombardini