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This Vegan Butternut Squash Poblano Enchilada Casserole is creamy, savory and filled with black beans and roasted veggies. Perfect weeknight dinner | ThisSavoryVegan.com #thissavoryvegan #veganenchiladas
4.58 from 7 votes

Vegan Butternut Squash Poblano Enchilada Casserole

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This Vegan Butternut Squash Poblano Enchilada Casserole is creamy, savory and filled with black beans and roasted veggies. Perfect weeknight dinner!
Prep Time:15 mins
Cook Time:45 mins
Total Time:1 hr


  • 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.



*You can make this from scratch, but I always buy my enchilada sauce canned. You can see the one I used here.
**You can get this at Whole Foods or online here. You can also sub this for veggie broth, but I really like the flavor of the chicken broth. 
***My favorite brands of vegan cream cheese are Trader Joe's and Kite Hill.
****TO FREEZE: If you are going to freeze this, assemble it completely then let it cool. Cover and place in the freezer. To reheat, bake in the oven (unthawed and covered) for 30 minutes in 350 degree oven. Remove cover and bake for an additional 20 minutes, or until filling is bubbling. This will keep in the freezer for 2 months.
*****FOR LEFTOVERS: Leftovers will keep in the fridge for 2-3 days.
Course: Main Course
Cuisine: Mexican
Keyword: casserole, enchiladas
Servings: 8