Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Black Bean and Butternut Squash Enchilada Casserole Recipe
This is a great vegetarian recipe if you like butternut squash and Mexican food. It is a interesting blend of flavors that work well together, perfect for dinner parties and potlucks. It can be prepared ahead of time and frozen so that all you need to do is pop it in the oven.
Prep Time:
15 mins
Cook Time:
1 hr 30 mins
Total Time:
1 hr 45 mins
Servings:
6
Yield:
1 11×7-inch baking dish
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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
Directions
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 11×7-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.
Cook’s Notes:
Substitute pepperjack cheese for Cheddar cheese, if desired.
You can also microwave the butternut squash for 6 to 8 minutes instead of baking, if desired.
Nutrition Facts (per serving)
| 767 | Calories |
| 33g | Fat |
| 89g | Carbs |
| 32g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 767 | |
| % Daily Value * | |
| Total Fat 33g | 42% |
| Saturated Fat 15g | 73% |
| Cholesterol 60mg | 20% |
| Sodium 1475mg | 64% |
| Total Carbohydrate 89g | 33% |
| Dietary Fiber 17g | 61% |
| Total Sugars 5g | |
| Protein 32g | 64% |
| Vitamin C 48mg | 53% |
| Calcium 601mg | 46% |
| Iron 8mg | 43% |
| Potassium 1481mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
