top of page

Black Bean, Butternut, & Zucchini Enchilada Casserole [GF/DF]

Updated: Aug 6, 2020

Are you sensitive to corn, cutting back on carbs, or just trying to increase your veggie intake? This summer casserole checks all those boxes...and it's delicious! Other good reasons to give this a try are...of course...the nutrients. Zucchini, for instance, is a great source of vitamins C, B6, and A.


  • 2 cups cooked organic black beans

  • 1 medium organic butternut squash, peeled and cubed [about 3 cups]

  • 2-3 large zucchini or other summer squash, seeds removed, and cut into ⅛ inch thick slices to mimic lasagna

  • Canning salt

  • Enchilada sauce [check out my recipe]

  • Toppings: avocado, roasted organic pepitas, organic cilantro


  1. Place the squash “noodles” on a baking sheet, sprinkle with salt, and allow to sit for about an hour. This releases some of the water content of the squash and begins the cooking process. Before using these squash noodles in the casserole, rinse them thoroughly and pat dry.

  2. Roast the cubed butternut squash on a baking sheet at 350 degrees until softened, about 30 minutes.

  3. In a medium sized bowl, mix the beans and roasted butternut with ½ cup of enchilada sauce.

  4. Spread ¼ cup of enchilada sauce on the bottom of a 3 quart baking dish.

  5. Layer summer squash, ¼ cup enchilada sauce, 2 cups bean and butternut mixture, and repeat.

  6. Top with the remaining summer squash slices and sauce.

  7. Cover and bake at 400 degrees until the summer squash slices are fully softened, approximately 45-60 minutes. The actual cook time will depend upon the type of squash you use and the thickness of the slices. If you use a dense squash as I did...pictured below...the cook time will be longer.

I used one of the squash pictured. They're actually young Zucca gourds, and can get up to 100#!!! The 6 you see here weighed a combined 17.5#. This is my first year growing them, and they are prolific! I'll be creating many more ways to use them.


bottom of page