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    Home » Recipes » Vegetarian / Vegan Entrees

    By Carol Published: Oct 16, 2019 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Black Bean and Yellow Squash Enchilada Casserole

    Jump to Recipe
    4.41 from 22 votes
    1 hour hour 20 minutes minutes

    Black Bean and Yellow Squash Enchilada Casserole is a hearty meatless Mexican-inspired dish even non-vegetarians will love!

    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!

    TABLE OF CONTENTS: Click the Icon to Find the Info You Need FAST

    • What is an enchilada casserole?
    • How to make Black Bean and Yellow Squash Enchilada Casserole:
    • More great Southwestern and Mexican-inspired meatless meals!
    • Black Bean and Yellow Squash Enchilada Casserole
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    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!

    • Skillet Chickpea Chilaquiles
    • Southwestern Lentil and Brown Rice Bake
    • Southwestern Squash, Corn and Poblano Casserole
    • Sheet Pan Quesadillas with Sweet Potatoes, Poblanos and Black Beans with Chipotle Sour Cream
    • Quinoa Corn and Black Bean Stuffed Poblano Peppers
    • Lima Bean and Potato Enchiladas with Hatch Green Chile Sauce
    • Spicy Roasted Vegetable and Black Bean Ragout with Polenta
    • Tofu and Black Bean Taco
    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

    4.41 from 22 votes
    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!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Vegetarian / Vegan Entrees
    Cuisine Southwestern, Southwestern / Mexican
    Servings 6 -8
    Calories 258 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Nonstick Skillet
    • 13 x 9 Baking Dish

    Ingredients
      

    • 2 tablespoons canola oil plus ¼ 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 ¼ 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.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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    Categories: Make Ahead and Meal Prep

    Reader Interactions

    Comments

    1. Heather says

      July 27, 2020 at 12:58 am

      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!

      Reply
    2. Nancy says

      June 21, 2020 at 12:31 pm

      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.

      Reply
      • Carol says

        June 21, 2020 at 2:12 pm

        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!

        Reply
        • Tracy T. says

          November 26, 2021 at 1:57 pm

          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!

        • Carol says

          November 26, 2021 at 2:23 pm

          Hi, Tracy, Thanks so very much and glad you enjoyed!!

    3. Jenni says

      October 18, 2019 at 11:06 am

      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!!

      Reply

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