Hearty Butternut Squash & Black Bean Enchilada Bake Recipe

Butternut squash and black bean enchilada bake combines comforting southwestern flavors with hearty, nutritious ingredients that dance across your palate.

Savory spices and creamy textures create a delightful meal perfect for casual dinners or weekend gatherings.

Seasonal vegetables meld seamlessly with rich, protein-packed beans and warm tortillas.

Layers of complex flavors promise a satisfying culinary experience that feels both indulgent and wholesome.

Mexican-inspired cuisine brings bold, robust elements to this colorful dish that will surely impress.

Melted cheese and tender vegetables provide a delectable combination that enhances simple ingredients into something extraordinary.

You can find this recipe offers a delicious twist on traditional enchiladas that everyone will eagerly enjoy.

What Makes Butternut Squash & Black Bean Enchilada Bake Special

• This enchilada bake combines hearty butternut squash and protein-rich black beans for a deeply satisfying meal that bursts with southwestern-inspired spices and warmth.
• Minimize cleanup and maximize convenience with this streamlined recipe that goes from stovetop to broiler in under 30 minutes, perfect for busy weeknight dinners.
• Flexible ingredients like optional toppings of Greek yogurt, guacamole, or hot sauce let you personalize each serving, making it a crowd-pleasing dish for varied taste preferences.
• Packed with vegetables, beans, and lean proteins, this enchilada bake delivers a balanced, wholesome dinner that doesn't compromise on taste or satisfaction.

Ingredients in Butternut Squash & Black Bean Enchilada Bake

Main Ingredients:

Butternut Squash and Black Beans: – Butternut Squash, Black Beans: Hearty core ingredients that provide substance and nutrition, choose fresh squash with smooth skin and firm black beans for best texture.

Tortillas: – Corn Tortilla Strips: Adds traditional Mexican flair, opt for soft, fresh corn tortillas that will absorb flavors well.

Flavor Enhancers:

Spices and Herbs: – Cumin, Chili Powder, Salt, Pepper: Classic spice blend that brings warmth and depth, use fresh ground spices for maximum flavor intensity.

Sauce and Cheese: – Enchilada Sauce, Cheese: Creamy and tangy components that bind the dish, select a good quality red enchilada sauce and melting cheese like monterey jack or cheddar.

Aromatics and Extras: – Onion, Garlic, Jalapeno: Classic flavor base that adds complexity, choose fresh produce for maximum aroma.

• Olive Oil: Provides cooking medium and subtle flavor base.

Garnish: – Cilantro, Greek Yogurt, Guacamole: Fresh toppings that add brightness and cool contrast, use ripe ingredients for best taste.

Making Butternut Squash & Black Bean Enchilada Bake at Home

Step 1: Warm Up the Cooking Surface

• Chopped onions
• Minced garlic
• Diced jalapeno peppers

Sizzle and stir these ingredients for 3-5 minutes until onions become translucent and the kitchen fills with a mouth-watering aroma.

Step 2: Transform the Squash

• Ground cumin
• Chili powder
• Salt
• Black pepper

Keep stirring occasionally and let the squash steam and soften for about 10 minutes. The goal is fork-tender chunks that melt in your mouth.

Step 3: Build Flavor Layers

• Black beans
• Corn tortilla strips
• Enchilada sauce

Mix everything thoroughly so each bite promises a burst of flavor.

Step 4: Cheese Melting Magic

Stir in half the cheese until it creates a creamy blanket. Crank your broiler to high heat. Sprinkle remaining cheese on top and slide the pan under the broiler for 3-5 minutes. Watch for bubbly, golden-brown cheese that looks irresistible.

Step 5: Serve and Celebrate

• Greek yogurt
• Guacamole
• Spicy hot sauce

Pro Tips for Butternut Squash & Black Bean Enchilada Bake

• Sauté Strategically: Chop onions, garlic, and jalapeños uniformly to ensure even cooking and balanced flavor distribution in your skillet.
• Steam Smartly: Cover the skillet periodically while cooking butternut squash to help it become perfectly fork-tender without drying out.
• Layer Cheese Precisely: Stir half the cheese into the mixture for even melting, then sprinkle the remaining cheese on top for a golden, bubbling finish.
• Spice with Confidence: Adjust cumin and chili powder quantities based on your heat preference, allowing you to customize the dish's flavor profile.
• Garnish Generously: Top the enchilada bake with fresh cilantro and optional accompaniments like Greek yogurt or guacamole to enhance texture and taste.

Storing and Reheating the Enchilada Bake

• Refrigerate: Transfer leftovers to an airtight container within 2 hours of cooking. Store in the refrigerator for up to 3-4 days.
• Reheat in Oven: Preheat oven to 350°F. Place enchilada bake in an oven-safe dish, cover with foil to prevent drying, and warm for 15-20 minutes until heated through.
• Microwave Option: Spoon individual portions into a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals, stirring between each to ensure even warming.

Pairing Suggestions for Butternut Squash & Black Bean Enchilada Bake

• Zesty Wine Companion: Pair this enchilada bake with a crisp, slightly acidic white wine like Sauvignon Blanc to cut through the richness and complement the spicy jalapeño and cumin flavors.
• Refreshing Beverage Match: Serve with a bright, citrusy Mexican beer like Modelo Especial or a tangy margarita to enhance the dish's vibrant southwestern profile and balance the creamy cheese.
• Cooling Side Kick: Add a fresh cilantro-lime slaw or crisp green salad to provide a light, crunchy contrast to the warm, soft enchilada bake and add an extra layer of freshness.
• Creamy Dip Delight: Prepare a quick avocado crema or cilantro-lime sour cream as a complementary dipping sauce to amplify the dish's Mexican-inspired flavors and provide a cool, creamy element.

Fun Variations of Butternut Squash & Black Bean Enchilada Bake

• Smoky Southwest Fusion: Replace butternut squash with sweet potatoes, add smoked paprika, and include diced bell peppers for extra southwestern flavor complexity.
• Green Chile Vegetarian Casserole: Swap enchilada sauce with green chile sauce, incorporate roasted green chiles, and use pepper jack cheese for a spicier Mexican-inspired version.
• Mediterranean Vegetable Bake: Substitute black beans with chickpeas, use feta cheese instead of cheddar, and sprinkle za'atar spice blend for a Mediterranean-inspired transformation.
• Quinoa Power Bowl Remix: Replace tortilla strips with cooked quinoa, add spinach leaves, top with crumbled queso fresco, and finish with a drizzle of lime crema for a protein-packed alternative.

FAQs About Butternut Squash & Black Bean Enchilada Bake

• Can I use a different type of squash for this recipe?

Yes, you can substitute butternut squash with acorn or kabocha squash. Just ensure the cubed pieces are similar in size for even cooking.

• How can I make this recipe vegetarian or vegan?

The recipe is already vegetarian. For a vegan version, use dairy-free cheese or nutritional yeast instead of regular cheese, and replace Greek yogurt with a plant-based alternative.

• What if I don't have an oven-proof skillet?

No problem! Start the recipe in a regular skillet, then transfer the mixture to a baking dish before adding cheese and broiling. Just make sure the dish is broiler-safe.

• Can I prepare this dish ahead of time?

Absolutely! You can assemble the entire dish up to the cheese-topping stage and refrigerate. When ready to serve, top with cheese and broil. Add a few extra minutes to cooking time if starting from cold.

Butternut Squash & Black Bean Enchilada Bake Recipe

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4.8 from 36 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Comforting Mexican-inspired butternut squash & black bean enchilada bake delivers warmth and flavor in one hearty casserole. Layers of tortillas, roasted squash, spicy beans, and melted cheese create a satisfying meal perfect for sharing with family and friends.

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Ingredients

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Main Ingredients:

• 3 cups butternut squash (½-inch-diced, peeled)
• 1 (15 ounces) can black beans, drained and rinsed
• 8 yellow corn tortillas
• 1 (15 ounces) can red enchilada sauce
• 1 cup shredded Colby Jack or Mexican cheese

Vegetables and Aromatics:

• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• ½ jalapeno, diced
• 1 tablespoon olive oil or avocado oil

Spices and Seasonings:

• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt
• Pepper

Garnish:

• Cilantro
• Greek yogurt

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Instructions

1. In a spacious oven-safe skillet, warm olive oil over medium flame, introducing diced onion, minced garlic, and chopped jalapeno, sautéing until aromatics soften and release their vibrant essence.
2. Incorporate cubed butternut squash, seasoning generously with cumin, chili powder, salt, and pepper, allowing the vegetables to caramelize and tenderize through periodic stirring and occasional lid-covered steaming.
3. Gently fold black beans and torn corn tortilla strips into the vegetable mixture, ensuring uniform distribution of ingredients and developing complex flavor profiles.
4. Pour enchilada sauce over the skillet contents, creating a rich, cohesive base that melds all components into a harmonious culinary landscape.
5. Sprinkle half the cheese throughout the mixture, stirring until smoothly integrated and creating pockets of melted richness.
6. Crown the skillet with remaining cheese, positioning under a high-temperature broiler to achieve a golden, bubbling crust that transforms the dish’s visual and textural appeal.
7. Extract from heat, adorning with fresh cilantro leaves and offering accompaniments like Greek yogurt, guacamole, or zesty hot sauce to personalize each serving.

Notes

• Meal Prep Magic: Chop vegetables and cube squash ahead of time to cut cooking time in half and make weeknight dinner a breeze.
• Spice Adventure: Adjust chili powder and jalapeno levels to match your heat tolerance, creating a personalized flavor profile.
• Veggie Swap Potential: Easily substitute butternut squash with sweet potatoes or pumpkin for a different seasonal twist.
• One-Pan Wonder: This skillet method reduces dishes and creates a rustic, restaurant-style presentation directly from stovetop to table.
• Nutrition Boost: Black beans and butternut squash pack incredible protein, fiber, and vitamins into a single delicious meal.
• Leftover Love: Refrigerate remaining enchilada bake for up to 3 days, reheating beautifully for quick lunches or next-day dinners.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 320
• Sugar: 4 g
• Sodium: 700 mg
• Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 10 g
• Protein: 12 g
• Cholesterol: 25 mg