This Creamy Vegan Butternut Squash Pasta with Fried Sage is the perfect comforting Fall meal. With…
This Vegan Butternut Squash Poblano Enchilada Casserole is creamy, savory and filled with black beans and roasted veggies. Perfect weeknight dinner!
Enchiladas are one of my all time favorite meals to eat. But sometimes the idea of making the filling, rolling the enchiladas, prepping the sauce can be a little daunting. Well, I can put those thoughts to bed, because this is one of the easiest enchilada casseroles ever.
There’s no rolling, no fuss. Just roast your veggies (all on one tray), make your creamy white sauce (which is super fast and easy), then layer it all together in one baking dish and put it in the oven.
TSV TIP: More of a meal prep kinda person? Make this ahead of time and freeze it for an easy weeknight dinner. There’s really no reason not to make these.
To make this recipe even more “Fall-ish” I opted to use butternut squash and poblanos. This combo of veggies is seriously delicious. The squash makes this casserole filling and adds another creamy texture to the mix and the poblanos add a nice texture and work really well with everything else.
Not a poblano fan? No problem, swap them out for bell peppers. And if you don’t feel like tackling a butternut squash, (and can’t find one pre-cut like I did – shoutout to Trader Joe’s) then use a sweet potato instead.
Most of these ingredients can be found at your local grocery store, but I have also linked some of my favorites.
Once your sauce is made and your veggies are roasted, you will just add a couple of things to the veggies before assembling – more enchilada sauce, black beans, corn and jalapeños – before giving it all a good stir.
To assemble, layer white sauce, tortillas and the veggie mixture in your baking dish. Repeat these layers a second time, then top it all off with a final layer of tortillas and the rest of your white sauce.
Put it in the oven for 20 minutes (plus 5 more under the broiler) and let it rest for a few before digging in.
I topped mine with lots of fresh cilantro (because I love it) and avocado.
If you have any leftovers, place them in individual containers for easy workday lunches. They will keep in the fridge for 2 days.
More of a visual person? Check out how the video of how to make this Vegan Butternut Squash Poblano Enchilada Casserole:
Vegan Butternut Squash Poblano Enchilada Casserole
- 2 cups butternut squash cut in cubes
- 1 small red onion sliced
- 2 poblano peppers deseeded and diced
- 1 tbsp olive oil
- 1/2 tbsp dried oregano
- 1 tsp smoked paprika
- salt & pepper to taste
- 3 tbsp vegan butter
- 3 tbsp flour
- 1.5 cups green enchilada sauce* separated
- 1 cup vegan chicken broth**
- 8 oz vegan cream cheese***
- 1 4-ounce can green chiles
- 1 15-ounce can black beans drained and rinsed
- 1 4-ounce can diced jalapeños
- 1/2 cup corn frozen or canned
- 18 corn tortillas
- cilantro and avocado for topping
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Add squash, poblano and red onion to the baking sheet. Drizzle with olive oil, oregano, paprika and a good pinch of salt & pepper. Toss to coat evenly. Place in the oven for 20 minutes, flipping halfway.
- While the veggies are roasting, prepare the creamy white sauce. Melt butter in a pan over medium heat. Add flour to the pan and whisk until smooth and bubbly.
- Add 1 cup of enchilada sauce and vegan chicken broth to the pan and stir to combine.
- Add vegan cream cheese and green chiles and whisk until smooth. Remove from the heat and set aside. This should make about 3.5 cups of sauce
- To make the filling, add the roasted veggies, black beans, diced jalapeños, corn and remaining 1/2 cup of enchilada sauce to a bowl and toss to combine. Taste the filling and add salt if needed.
- Lower oven heat to 350 degrees.
- To assemble, pour 1 cup of white sauce in the bottom of the baking dish, followed by 6 tortillas and 1/2 of the veggie/bean mixture. Repeat this layer, starting with 1 cup of white sauce. Finally, pour 1/2 of the remaining sauce, followed by the last 6 tortillas and then the remaining sauce.
- Place the casserole in the oven, uncovered, for 20 minutes. Turn oven to broil and bake for an additional 3-5 minutes (or until top browns slightly). Remove from the oven and allow to cool for 5-10 minutes before cutting.
- Top with cilantro and avocado, cut into 8 pieces and enjoy.
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