Black Bean and Yellow Squash Enchilada Casserole is a hearty meatless Mexican-inspired dish even non-vegetarians will love!
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.
- Start by sauteing all the veggies: Onion, green bell or Ancho peppers, red bell pepper, the yellow squash and garlic.
- Stir in canned and rinsed black beans.
- 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.
- 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
- Combine all this goodness in a baking dish with some cheese…
- Add more cheese on the top…
Bake and you’ve got delicious, easy Black Bean and Yellow Squash Enchilada Casserole! Everyone will come running, including that carnivore significant other!
Top with diced avocado, cilantro and serve with some lime wedges. Sour cream on the side is great, too!
Black Bean and Yellow Squash Enchilada Casserole for the meatless win!
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!
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Helpful tools and equipment to make Black Bean and Yellow Squash Enchilada Casserole (Affiliate Links):
- 2 tablespoons canola or corn 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
- 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.
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.
Amount Per Serving Calories 394 Total Fat 22g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 13g Cholesterol 34mg Sodium 481mg Carbohydrates 38g Net Carbohydrates 0g Fiber 9g Sugar 12g Sugar Alcohols 0g Protein 15g