Butternut and Black Bean Enchilada Bake

Course Main Course
Cuisine Mexican
Keyword black beans, butternut squash, enchiladas, Vegetarian
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 6 people


  • 1 Whole Red Bell Pepper, Chopped
  • 1 Small Butternut Squash, Cubed Roughly 6 Cups
  • 4 Whole Corn Tortillas, Organic, Diced
  • 1 Can Green Enchilada Sauce
  • 1.5 Cups Grated Cheese, Mexican Cheese Blend or Mozzarella
  • 2 Cans Black Beans, drained and rinsed
  • 2 Tsp Olive Oil


  • 1 Avocado
  • Cilantro
  • Pico de Gallo
  • Sour Cream
  • Shredded Cabage


  1. Pre-heat oven to 400 degrees F. Chop butternut squash and bell pepper. Toss together with 2 tsp olive oil and roast for 50 minutes. 

  2. Lower oven temperature to 375 degrees F. In casserole dish, mix together the roasted vegetables, diced corn tortillas, enchilada sauce, black beans, and 1 cup of cheese. 

  3. Spread evenly and top with the remaining 1/2 cup of cheese. Bake until bubbly, roughly 22 minutes. 

  4. Top with your favorite flavors such as avocado, sour cream, and cabbage (for some extra anti-oxidants)!