Black Bean and Yellow Squash Enchilada Casserole

4.46 from 24 votes
1 hour 20 minutes
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Black Bean and Yellow Squash Enchilada Casserole is a hearty meatless Mexican-inspired dish even non-vegetarians will love! Best of all, it’s super easy and super versatile!

Photo of Black Bean and Yellow Squash Enchilada Casserole in white ceramic baking dish on pale blue background.

Black Bean and Yellow Squash Enchilada Casserole is perfect for a divided household where one is vegetarian but the other won’t give up their meat.  This Mexican-inspired casserole is so good and hearty your carnivore significant other won’t miss the meat!

Best of all, it’s super easy and super versatile!

With some cooler weather FINALLY making its way into our area, I’m very happy to start making and sharing some heartier fall recipes.  Although this casserole uses yellow squash which made one last final abundant appearance at my local market before the squash and pumpkins showed up, it’s spicy, hearty and perfect for an early fall dinner!

What is an enchilada casserole?

Simply, it’s all the elements of enchiladas in a casserole but without the rolling!

How to make Black Bean and Yellow Squash Enchilada Casserole:

  • For this casserole, I like to slice the yellow squash lengthwise then slice into half-moon shapes.
Photo of half-moon sliced yellow squash on cutting board.
  • Start by sauteing all the veggies:  Onion, green bell or Ancho peppers, red bell pepper, the yellow squash and garlic.
Photo of sauteed yellow squash in skillet.
  • Stir in canned and rinsed black beans.
Photo of sauteed yellow squash with black beans added.
  • Then, fry up some tortillas!  The reason I like to fry them for a recipe such as this one and my Mexican Chicken, Poblano and Black Bean Tortilla Casserole is that the corn tortillas will hold up better in the casserole.  If you just cut into squares and stir them in, the tortillas have a tendency to practically dissolve.  No worries!  They cook quickly in just a few minutes.
Photo of fried tortilla squares in skillet.
  • Stir in prepared purchased or homemade enchilada sauce.  I used a good, organic prepared purchased enchilada sauce here that I added a bit of water to in order to make it the equivalent of what you would find in a can at a typical supermarket.  However, if you’re feeling ambitious, it’s easy to make your own.  Here’s a great healthy, homemade enchilada sauce that’s perfect for most diets from The Kitchen Girl:  Easy Homemade Enchilada Sauce
Photo of ingredients for Black Bean and Yellow Squash Enchilada Casserole combined in skillet.
  • Combine all this goodness in a baking dish with some cheese…
Photo of assembled casserole in white ceramic baking dish.
  • Add more cheese on the top…
Photo of casserole in white baking dish with cheese added before being baked.

Bake and you’ve got delicious, easy Black Bean and Yellow Squash Enchilada Casserole!  Everyone will come running, including that carnivorous significant other!

Top with diced avocado, cilantro and serve with some lime wedges.  Sour cream on the side is great, too!

Photo of baked casserole in white baking dish garnished with cilantro, lime wedges and avocado.

Black Bean and Yellow Squash Enchilada Casserole for the meatless win!

Photo of baked Black Bean and Yellow Squash Enchilada Casserole with serving spoon garnished with lime wedges and cilantro sprigs.

As I mentioned earlier, this casserole is super versatile!  Use butternut squash instead of yellow squash or tofu instead of or in addition to the black beans for a protein-packed vegetarian meal.  Enjoy!

Photo of casserole with a serving removed.

More great Southwestern and Mexican-inspired meatless meals!

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Black Bean and Yellow Squash Enchilada Casserole - Overhead hero shot of casserole in white ceramic baking dish on pale blue background

Black Bean and Yellow Squash Enchilada Casserole

4.46 from 24 votes

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By: Carol | From A Chef’s Kitchen
Black Bean and Yellow Squash Enchilada Casserole is a hearty meatless Mexican-inspired dish even non-vegetarians will love!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Vegetarian / Vegan Entrees
Cuisine Southwestern, Southwestern / Mexican
Servings 6 -8
Calories 258 kcal

Ingredients
  

  • 2 tablespoons canola oil plus 1/4 cup
  • 1 medium onion - chopped
  • 1 small green bell pepper - or 1 large Ancho pepper, chopped
  • 1 large red bell pepper - chopped
  • 3 medium yellow squash - halved lengthwise and sliced
  • 4 cloves garlic - minced
  • Salt and freshly ground black pepper - to taste
  • 2 cans (15-ounce) black beans - drained and rinsed
  • 8 corn tortillas - cut into 1-inch squares
  • 1 can (19-ounce) enchilada sauce
  • 2 cups shredded Mexican blend cheese - or a combination of shredded Monterey Jack and Cheddar cheese
  • Diced avocado
  • Chopped cilantro
  • Lime wedges

Instructions
 

  • Preheat oven to 375 degrees. Lightly oil a 13 x 9-inch baking dish.
  • Heat 2 tablespoons oil over medium-high heat in a large skillet. Add the onion, reduce heat to medium-low and cook 5-7 minutes, stirring often.
  • Add the green and red bell pepper. Cook 2-3 minutes then add the yellow squash. Cook 4-5 minutes or until the yellow squash is tender.
  • Add the garlic and cook 15 seconds or until fragrant.
  • Add black beans and remove from heat.
  • Heat remaining 1/4 cup oil in another skillet over medium-high heat. Add the tortillas and cook until crispy and light gold in color. Stir frequently so they brown and crisp evenly. Drain on paper towels.
  • Stir tortilla squares into black bean mixture.
  • Add the enchilada sauce and half the cheese.
  • Transfer to the prepared baking dish. Top with remaining cheese.
  • Cover with aluminum foil. Bake for 30-35 minutes. Remove foil and continue baking until cheese is melted and casserole is bubbling.
  • Serve with avocado, cilantro and lime wedges.

Notes

MAKE-AHEAD: Casserole can be assembled 24 hours in advance. Increase baking time because it will be colder.
FREEZER-FRIENDLY: Assemble, wrap tightly and freeze up to 2 months. Thaw in the refrigerator then bake.

Nutrition

Serving: 1 | Calories: 258kcal | Carbohydrates: 25g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 311mg | Potassium: 471mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1319IU | Vitamin C: 64mg | Calcium: 483mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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Recipe Rating




8 Comments

  1. 5 stars
    I thought it was pretty good. Making it again, I’ll dice the squash into smaller pieces, and also experiment with some taco seasoning instead of/in addition to enchilada sauce. I also added about a cup of rice, which I thought was a nice touch.

  2. 5 stars
    This was a great recipe idea! I switched it up a little by using toasted pumpkin seeds instead of black beans, and it turned out great!

  3. We are looking for replacements for meat heavy meals and found this vegetarian enchilada casserole to be very satisfying and filling. Will definitely make it again.

    1. Hi, Nancy, Thanks so very much and glad you enjoyed! It’s most definitely a great casserole for anyone trying to eat less meat. Thanks again!

      1. I loved this recipe. The only step I altered was to put the tortilla strips on the bottom as sort of a crust. It worked out great!

  4. 5 stars
    I was nervous about making this because it was a lot more complicated than I normally make, but it was so easy and sooooo delicious!!