Enchilada Casserole with black beans and corn is a comforting, meatless dinner that feeds a crowd.
While enchiladas are one of my favorite Tex-Mex foods, I find the process can be too labor-intensive for a weeknight dinner. Instead I opt for an enchilada casserole, which skips the rolling, but has the same delicious flavors.
Enchilada casserole is the kind of dinner that solves multiple problems at once: it's filling, flexible, and easy to prep ahead of time! This version layers tortillas with black beans, corn, enchilada sauce, cheese and tender butternut squash for a hearty, meatless meal that feels completely satisfying.
Because this bakes up beautifully and freezes well, it's a dependable option for busy weeks, family dinners, or make ahead meals you an pull out when you need an easier night.
reasons you'll love this enchilada casserole
- Flexible - Easy to customize with different vegetables, sauces or spice levels.
- Hearty Vegetarian Dinner - Even your biggest meat eaters will love this casserole. The beans, squash, tortillas and cheese make it filling without meat.
- Meal Prep Friendly - Make it now, bake it later or freeze for a future dinner.
Recipe video
Watch the video below for step by step instructions assembling and cooking this casserole! You can find more recipe videos on my YouTube channel.
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Ingredients for Enchilada Casserole
- Butternut squash- for this recipe, we will need 6 cups of butternut squash cubes; this is roughly half of a large butternut squash. Cut them into 1 inch cubes.
- Black beans- you can use canned black beans, or cook your own black beans in the Instant Pot or on the stove top.
- Enchilada sauce- I have tested this recipe using La Victoria and Fronterra brands, and they both had the perfect amount of seasoning for this recipe. If you can’t find enchilada sauce, I love this homemade enchilada sauce recipe (without the salt). Make sure you use a boldly flavored enchilada sauce, as milder ones can result in a less flavorful casserole.
- Tortillas- use corn or flour tortillas
- Cheese- mozzarella is fairly neutral in flavor and gets nice and creamy in the casserole as it cooks. Swap for cheddar, Monterey jack, or get fancy with jalapeño havarti
How to Make Enchilada Casserole
- Roast the Butternut Squash: While this is a very hands off recipe, this is the one significant step. I purchase already cubed butternut squash to make this even faster. Toss the squash in olive oil, and season with salt and pepper. Spread it out on a baking sheet, and roast for 25 minutes at 425°F. Stir or flip the squash halfway through.
- Assembling the filling: Combine the roasted squash, black beans, enchilada sauce, and corn. You can do this step ahead of time if you'd like to save time; store in the fridge for up to 4 days to make casserole assembly easy (I do not recommend assembling the casserole ahead as the tortillas get soggy).
- Layering the casserole: Just like the photos, tortillas, filling, cheese, repeat, ending with cheese on top.
- Bake at 350 degrees for 20-25 minutes until gold and bubbly.
Baking From Frozen
To freeze, you will need to use a metal or disposable baking dish- do not freeze it in glass as extreme temperature shifts can cause glass to crack or shatter.
- Cool the casserole to room temperature before covering with plastic wrap, then foil. Make sure to label with the date and baking directions (I write directly on the foil). Freeze for up to 3 months.
- When ready to bake, remove the plastic wrap, then cover back up with the foil (spray foil with oil before replacing it). Place the fully frozen casserole into the oven at 350°F and bake for 1 hour.
- Uncover and bake for another 20 or so minutes, until the cheese is melted and casserole is heated all the way through.
I actually recommend baking this casserole from frozen versus thawing before baking as it helps the tortillas keep a good texture and not get soggy.
Storage + reheating
This casserole is best enjoyed within 48 hours of baking, as the tortillas can start to get soggy after that.
- Fridge- cool the casserole completely, then cover and store the entire baking dish, or portion out single servings into your favorite meal prep containers. Store in the fridge for up to 4 days safely (but best enjoyed within 2 days)
- Reheat- bake the entire casserole (uncovered) at 350°F for 20 minutes, or until warmed through. Heat individual portions in the microwave until steaming hot.
More casserole recipes
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Enchilada Casserole (Freezable + Make Ahead)
Video
Ingredients
- 6 cups butternut squash peeled, seeds removed and cut into 1 inch cubes; see note 1
- 1 tablespoon olive oil
- salt and pepper
- 19 oz can of black beans 540 mL ; drained and rinsed
- 11.5 oz can of corn kernels 341 mL; drained and rinsed
- 20 oz enchilada sauce 2 cans/600 mL; see note 2
- 2 tortillas large; cut in quarters
- 2 cups cheese shredded; mozzarella or monterey jack
Instructions
- Roast butternut squash- Heat oven to 425°F. Toss butternut squash with olive oil and season with salt and pepper, then arrange on a large baking sheet. Roast for 25 minutes, stirring and flipping squash half way through. Squash is ready when a fork inserts easily.
- Assemble the filling- Turn oven temperature down to 350°F. Allow squash to cool for at least 10 minutes before assembling the filling. When cooled, combine the squash, black beans, corn, and enchilada sauce in a large bowl.
- Layering the casserole- a) In the bottom of a 9 x 9 inch pan, arrange 1 tortilla so all corners of the dish are covered.b) Spread out half of the enchilada sauce mixture.c) Sprinkle with half the cheese.d) Repeat layers, finishing with the rest of the cheese.
- Bake- Place in the oven (uncovered), baking for 20-30 minutes, until heated through and cheese is bubbling.
- Enjoy- Top with green onions, avocado and/or greek yogurt.
Tips:
- fridge– cool the casserole completely, then cover and store the entire baking dish, or portion out single servings into your favorite meal prep containers. Store in the fridge for up to 4 days safely (but best enjoyed within 2 days)
- reheat- bake the entire casserole (uncovered) at 350°F for 20 minutes, or until warmed through. Heat individual portions in the microwave until steaming hot.
- freezer– I do not recommend freezing after baking through; I do recommend freezing before baking (see below- “baking from frozen”).
- Remove any plastic and spray foil with spray oil.
- Place the frozen casserole directly into the oven and bake (covered) at 350°F for 1 hour.
- Remove foil and bake for another 20 minutes or until warmed through completely and cheese is melted and bubbly.
Nutrition Information
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
Rachel says
Very tasty and makes for a quick meal prep option. I think it does matter what enchilada sauce you use. I like a little kick in mine so I do choose a medium/hot enchilada sauce. Pairing it with avocado makes it divine! 🙂
Denise Bustard says
Hi Rachel! I'm so happy to hear you enjoyed, and thanks for the tip on the enchilada sauce...I'm convinced that's what has been the issue for others. Thank you so much for coming back to leave a review, I really appreciate it!
Sarah Rowles says
This is good but it definitely seems to be missing something. It is also pretty bland (maybe it’s the enchilada sauce I used?) I may try this again with shredded chicken.
Amy says
I made this tonight and enjoyed it! It was too spicy for my kids, but I'll continue to make it for myself for sure because I loved it!
I also shared it on my blog today as part of my meal plan for the week! https://beautifullybrokenjourney.com/2017/10/16/weekly-meal-plan-1016-102217/
Denise says
Hi Amy! Glad you enjoyed it, sorry to hear it was too spicy for your kids...it must really depend on the enchilada sauce. I've used this recipe in the past and it really isn't spicy at all: https://www.gimmesomeoven.com/red-enchilada-sauce/ (I omit the salt)
Livi's Mom says
How many squash would you say you used to make the 6 cups? This looks delish and I can't wait to try it!
Denise says
I found that a small butternut squash gives around 6 cups. I hope you enjoy the casserole!