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Black Bean and Yellow Squash Enchilada Casserole with serving spoon before being cut.
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4.46 from 24 votes

Black Bean and Yellow Squash Enchilada Casserole

Black Bean and Yellow Squash Enchilada Casserole is a hearty meatless Mexican-inspired dish even non-vegetarians will love!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Vegetarian / Vegan Entrees
Cuisine: Southwestern, Southwestern / Mexican
Diet: Vegetarian
Servings: 6 -8
Author: Carol | From A Chef's Kitchen

Equipment

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

SUBSTITUTIONS:
  • Use butternut squash instead of yellow squash.
  • Use tofu instead of or in addition to the black beans.
MAKE-AHEAD:
  • Can be assembled 24 hours in advance and refrigerated.
  • You may need to increase baking time because the baking dish will be colder.
FREEZER-FRIENDLY:
  • Assemble, wrap tightly, and freeze for up to 2 months.
  • Thaw in the refrigerator, then bake as directed.

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