Butternut Squash Enchilada Casserole

Try this delish casserole made completely vegan from our friend @naturallyzuzu! Made with Good Foods Queso Dip, this casserole packs tons of flavor in each bite. Check out the recipe below!


  • 15 organic corn tortillas
  • 2 tubs of Good Foods Plant Based Queso
  • 3 tbsp of olive oil
  • 1 med onion diced
  • 2 cups of diced butternut squash
  • 1 can of black beans
  • 1 cup of broccoli chopped
  • 1/3 cup of vegetable broth
  • 2 tsp of garlic powder
  • 2 tsp of cumin powder
  • 2 tsp of black pepper
  • 2 tsp paprika
  • Salt to taste
  • 1 cup of vegan shredded cheddar cheese
  • Chopped cilantro or green onions, sliced jalapeños and 3 tbsp Good Foods Plant Based Spicy Queso Blanco for garnish 


  1. In a small skillet over medium heat, heat up some olive oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been lightly fried. Set aside and cover with a towel.
  2. In a sauce pan, sauté diced onions with 2 tbsp of olive oil over a med-high heat for about 3 min, then add the diced butternut squash, black beans and chopped broccoli. Add 1/3 cups of vegetable broth. Cook the veggies for about 15 min over a medium heat until vegetables are tender. Season with spices, salt and pepper and set aside.
  3. Preheat the oven at 360F.
  4. Spread 3 tbsps of Good Foods Plant Based Queso on the bottom of a round baking dish.
  5. Layer 5 tortillas on the bottom of the pan, then layer it with about 4 tbsps of butternut squash filling. Drizzle queso on top. Repeat with the rest of the tortillas and butternut squash filling.
  6. Layer the tortillas on top then spread the remaining queso dip over the tortillas. End with a generous sprinkling of cheese and sliced jalapeños.
  7. Bake the enchilada casserole for 20 minutes, or until bubbly. Serve it with the drizzle of Spicy Queso Blanco and chopped cilantro over the top. 
  8. Enjoy 🙂 

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