Butternut Squash Enchilada Casserole

5 from 3 votes

Roasted butternut squash layered between tortillas with black beans, baby spinach, peppers, and enchilada sauce. Makes for a crowd pleasing casserole that's easy to prepare! (vegan + gluten-free)

Prep Time20

Cook Time1 10

Total Time1 30

Course: dinner

Cuisine: American, Mexican

Servings: servings

Calories: 301kcal

Ingredients

1½ cups 1-inch cubed butternut squash from 1 medium-sized squash (approx 2lbs)
1 yellow onion thinly sliced
2 poblano peppers thinly sliced (can sub jalapeños or bell peppers)
1 tablespoon high heat oil (or oil spray) such as avocado oil
2 teaspoons ground cumin
16 ounces enchilada sauce or salsa
1 15-ounce can black beans drained and rinsed
¼ cup chopped cilantro optional
8 tortillas cut into quarters; I use corn tortillas
2 ounces baby spinach roughly chopped
1¼ cup Mexican-style shredded cheese I use Violife to keep the recipe dairy-free
salt & pepper, avocado, plain yogurt and cilantro for serving

US Customary - Metric

Instructions

Preheat the oven to 400°F. In a 9x13-inch baking dish, arrange the cubed butternut squash, thinly sliced onion and peppers. Drizzle (or spray) with high heat oil and sprinkle with cumin. Toss until evenly combined. Roast vegetables in the oven for about 45 minutes, or until the squash is tender. Remove baking dish from oven then lower temperature to 350°F.
Transfer the roasted vegetables to a large bowl along with the drained and rinsed black beans, ½ cup enchilada sauce/salsa, and ¼ cup chopped cilantro.
In the same 9x13-inch baking dish, prepare the casserole by spreading a thin layer of the salsa along the bottom. Using ½ of the quartered tortillas, layer the bottom of the baking dish. Top the tortillas with ½ of the chopped baby spinach, ½ of the roasted vegetables/black beans, and ½ cup of the enchilada sauce/salsa. Sprinkle ½ cup shredded cheese on top.
Layer the remaining tortillas on top of the vegetables, followed by the remaining baby spinach, roasted vegetables/beans, remaining enchilada sauce/salsa and remaining shredded cheese. Bake in the oven for 20 minutes, until golden on top. You can broil the cheese for the last couple of minutes, if desired, to make it golden and bubbly.
Allow the casserole to cool for 5-10 minutes, then cut into squares and serve. Season with salt & pepper, to taste. Garnish with avocado, plain yogurt and more cilantro, if desired. Enjoy!

Notes

Nutrition Facts are an estimate and will vary depending on specific brands you choose.

Nutrition