Enjoy this veggie filled, protein packed Butternut Squash Enchilada Casserole – all your favourite Tex-Mex, enchilada flavours without all of the hassle of filling and rolling individual tortillas. Simply alternate between layers of sauce, filling, cheese and tortillas then bake and enjoy! | Gluten Free + Vegetarian
Red onions, bell peppers, garlic, squash and jalapeños – this filling is veggie packed and filling even before you add in the beans and corn. Everything is cooked until tender then coated in enchilada sauce. The end result is hearty, healthy and easy to prep!
What kind of tortillas?
Enchiladas are typically made by filling corn tortillas, but feel free to make do with what you have available and what you prefer! I made these using 6 inch corn tortillas, but flour tortillas will work just as well!
If you struggle to find gluten free tortillas in store you could try whipping up a couple of batches of my 3-ingredient grain free tortillas instead.
How to make it Dairy Free?
This recipe does use grated cheese and a bit of cream cheese in the filling. To make this recipe dairy free you have two options:
Leave out the dairy completely. The cream cheese/shredded cheese isn’t 100% necessary for making this enchilada casserole, but I do think they enhance it.
Use dairy free/vegan friendly alternatives instead.
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Yield: 8-10 servings
Enjoy this veggie filled, protein packed Black Bean & Butternut Squash Enchilada Casserole – all your favourite Tex-Mex, enchilada flavours without all of the hassle of filling and rolling individual tortillas. Simply alternate between layers of sauce, filling, cheese and tortillas then bake and enjoy! | Gluten Free + Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
1 tablespoon olive oil
1 medium onion, chopped
2 bell peppers, any colour
3 cloves garlic, minced
1/2 butternut squash, peeled and diced
1 (4 oz) can diced jalapeños, drained
2 (15 oz) cans beans – I used 1 can black bean and 1 can pinto
1 (8 oz) can corn, drained
3 cups gluten free enchilada sauce
4 tablespoons cream cheese
2 cups grated cheese
18 (6inch) corn tortillas, cut in half
diced red onion
Preheat your oven to 375°F/190°C.
Heat the olive oil in a large, skillet over a medium heat. Add the onion, bell peppers and garlic and cook 5-7 minutes until beginning to soften.
Stir in the butternut squash and continue to cook another 8-10 minutes until squash begins to soften. Add a tablespoon or so of water to the pan if it starts to look a little dry. Make sure to stir often to keep things from burning.
Lower the heat to medium-low and stir in the jalapeños, beans, corn and combine until well mixed.
Add 2 cups of the enchilada sauce (saving one cup for later) and the cream cheese. Mix until the enchilada sauce and cream cheese are fully combined and coating the beans and veggies. Remove the skillet from the heat.
Lightly grease a 13x9inch casserole dish. Spread 1/2 cup enchilada sauce across the bottom of the dish.
Arrange 12 tortilla halves (or 6 whole tortillas) across the bottom of the dish. Make sure to arrange the tortillas so the the entire bottom of the dish is covered.
Spoon half of the butternut squash filling in an even layer over the tortillas then top with 1/2 cup grated cheese.
Repeat steps 2 & 3: Arrange 12 tortilla halves evenly over the filling. Top with the remaining half of the filling, then cover with 1/2 cup grated cheese.
Top the cheese covered filling with the remaining tortilla halves. Pour the remaining 1/2 cup enchilada sauce over the tortillas. Use the back of a spoon to evenly spread the sauce over the top. Top with the remaining 1 cup cheese.
Cover the dish with foil, then bake 20 minutes. Remove the foil from the dish and bake uncovered a final 10 minutes until the cheese is melted and bubbly.
Remove from the oven and serve warm with your preferred toppings and enjoy!
If you need a gluten free enchilada sauce:
2 tbsp olive oil
2 tbsp gluten free flour
4 tbsp chili powder (mild, medium or hot depending on your spice preference)
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp dried oregano
2 tbsp tomato paste
3 cups (720 ml) chicken stock
In a small sauce pot warm the olive oil. Add the flour and seasonings to the oil and stir together to form a roux. Add the stock and whisk it all together to remove any lumps in the sauce.
Let the sauce simmer on the stove for 7-10 minutes. Remove from the heat until you’re ready to add it to your enchiladas or store it in an air tight container in the fridge. Use it within 3 days.
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