Butternut Squash Enchilada Casserole

Name: Butternut Squash Enchilada Casserole
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American, Mexican
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)

Instructions

Prep:20minCook:1h 10min

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)

Updated at: Tue, 28 Jul 2026 00:38:00 GMT