Black Bean and Butternut Squash Enchilada Casserole

This black bean and butternut squash enchilada casserole recipe is made with tortillas that are packed with Cheddar cheese, black beans, and squash.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 767 Calories

Ingredients

• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 small onion, diced
• 2 pinches cayenne pepper
• 2 (15.5 ounce) cans black beans, rinsed and drained
• 12 ounces shredded Cheddar cheese, divided
• 1 butternut squash - peeled, halved lengthwise, and seeded
• 2 (10 ounce) cans mild enchilada sauce
• 8 flour tortillas, or more if needed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.

Step 3

Bake in the oven until heated through and cheese is melted, about 40 minutes.

Step 4

Pierce butternut squash flesh several times with a fork. Place face down on a greased baking sheet.

Step 5

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. Stir in squash, black beans, and ½ Cheddar cheese until heated through.

Step 6

Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour 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 with aluminum foil.