Roasted Butternut Squash Enchilada Casserole

I hope y’all aren’t squashed out yet because I have some butternutty deliciousness for you today!

Food for Life {one of my favorite brands} offered to send me a few packages of their new gluten-free Exotic Black Rice tortillas and I thought they would be perfect for an enchilada casserole.

Food for Life Black Rice Tortillas

Like most Food for Life products, the black rice tortillas are made from wholesome and nutritious ingredients that are easy to recognize. Initially I wasn’t familiar with black rice but I learned that the dark purple color is primarily due to it’s high anthocyanin content which is the same antioxidant found in blueberries, blackberries, dark cherries and acai. Pretty cool, huh?

In addition, they’re vegan and gluten-free so they make an excellent alternative for those with dietary restrictions. I was really excited to try them out and thought they were fantastic in this casserole.

I’m sure most of you know how to roast a butternut squash but I thought I’d do a quick little tutorial for those who might be new to this bulbous, intimidating vegetable.

How to Roast Butternut Squash

To start, wash the squash under hot running water and then towel it dry. Using a vegetable peeler, peel off the skin all the way around.

Slice off the top stem and the base at the bottom then slice it in half lengthwise. Using a spoon, scoop out the flesh and seeds.

How to Roast Butternut Squash

Once both sides are cleaned out, turn over so that the flat side is down. Cut each half into 1/2 inch slices lengthwise then turn the knife perpendicular to those slices and cut into 1/2 inch pieces horizontally. After the entire squash is diced, place into a roasting dish and coat with olive oil.

For this recipe, I also roasted sliced onion, a poblano pepper and two jalapenos at 400°F for about 40 minutes.

Roasted Butternut Squash Enchilada Casserole

Instead of traditional enchilada sauce {which isn’t usually vegetarian}, I used one of my favorite salsas from Trader Joes, but you could use salsa or enchilada sauce depending on your preferences.

Roasted Butternut Squash Enchilada Casserole

This isn’t the fastest recipe out there but the end result is so worth it. The black beans fill you up and the peppers and salsa give it a hint of spice to please your taste buds.

Then there’s the warm tortillas and the melted cheese…

Roasted Butternut Squash Enchilada Casserole

Ugh, so good. Trust me, the smell of this casserole will have everyone running to the kitchen! Coco was all up in my business.


Roasted Butternut Squash Enchilada Casserole

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 9

Roasted Butternut Squash Enchilada Casserole


1 medium sized butternut squash, peeled and diced

1 yellow onion, sliced

1 poblano pepper, cored and sliced

2 jalapenos, cored and sliced

2 tablespoons olive oil

1 teaspoon cumin powder

salt & pepper

1 (15 ounce) can black beans, drained and rinsed

1/2 cup cilantro, chopped

1 cup fresh baby spinach leaves (optional)

2 cups salsa

6 large tortillas; quartered

1 and 1/2 cups shredded cheddar or monterey jack cheese*


  1. Preheat the oven to 400°F.
  2. Place the diced butternut squash, sliced onion, jalapeno and poblano pepper in a 9 x 13” baking dish and toss with the olive oil. Sprinkle with cumin and salt & pepper (to taste) then mix until evenly distributed. Roast vegetables in the oven for about 40 to 45 minutes, until the squash is tender. Remove from oven then lower temperature to 350°F.
  3. Transfer vegetables to a large bowl along with 1 cup salsa, drained and rinsed black beans and chopped cilantro. Using the same baking dish that you roasted the veggies in, prepare the casserole by spreading 1/3 cup of the salsa along the bottom, then cover with a layer of two tortillas. Top the tortillas with 1/3 of the roasted vegetable mixture then 1/2 cup cheese.
  4. Layer two more tortillas on top of the vegetables followed by the 1 cup of baby spinach leaves. Top with 1/3 cup of the salsa and another 1/3 of the roasted vegetables then 1/2 cup shredded cheese.
  5. Lastly, layer two more tortillas, the last 1/3 cup salsa and the last 1/3 vegetables on top. Sprinkle with remaining cheese and place in the oven for 20 minutes.
  6. Allow to cool for five minutes then cut into squares and serve. Garnish with avocado or plain Greek yogurt.


*vegans can use vegan cheese substitute such as Daiya

Roasted Butternut Squash Enchilada Casserole