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Black Bean and Butternut Squash Casserole

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 450
A hearty and flavorful casserole combining roasted butternut squash, black beans, and peppers, layered with cheese and salsa for a satisfying vegetarian meal.

Ingredients

Vegetables

  • 5 cups butternut squash (cubed) (store-bought or homemade)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/2 onion onion, chopped
  • 1 tablespoon olive oil
  • 1 green bell pepper green bell pepper, chopped into cubes
  • 1 red bell pepper red bell pepper, chopped into cubes
  • 1 teaspoon cumin (or more)
  • 1 teaspoon chili powder (or more)
  • 8 oz corn (rinsed and drained)
  • 15 oz black beans (rinsed and drained)
  • 1/4 teaspoon salt (add more to taste)

Layering ingredients

  • 1 cup salsa (for the bottom of the casserole dish)
  • 12 corn tortillas corn tortillas (6 inch diameter each, 4 per layer, 3 layers)
  • 1 1/2 cups sour cream (1/2 cup per layer)
  • 1 cup enchilada sauce (gluten-free if needed)
  • 1 3/4 cups Mozzarella cheese, shredded

Instructions 

  • Roast or cook butternut squash until tender.
  • Sauté onions and peppers with olive oil, add spices, and mix with black beans and corn.
  • Layer salsa, tortillas, vegetable mixture, sour cream, enchilada sauce, and cheese in a casserole dish, repeating for 3 layers.
  • Bake at 375°F (190°C) for 40 minutes until bubbly and cheese is melted.

Notes

For a spicier version, add more chili powder or hot sauce.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: vegetarian