Cooking From Memory ~ A Recipe Journal

Butternut Squash & Black Bean Enchilada Casserole


6 servings
Preparation time: 20 minutes
Cook time: 60 minutes

~ Ingredients
• 2-3 tablespoons olive oil
• 1 small butternut squash, peeled, seeds removed, diced into small chunks
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• 1 (15-ounce) can black beans, drained and rinsed
• 12 corn tortillas
• 20 ounces red enchilada sauce
• 2 ½ cups shredded cheddar cheese
• Green onions, diced for topping

~ Method
In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add squash and cook until squash is soft and cooked through, about 25-30 minutes. Add an extra Tablespoon of olive oil if you feel like it is needed so all of the squash is coated in oil.

Add cumin, chili powder, garlic powder, salt and black beans; stir well to combine with squash.

Heat oven to 375 F.

In the bottom of a 9×13 baking dish, spread about ½ cup of your enchilada sauce on the bottom.

Top with 6 corn tortillas. You’ll want them to overlap a little to cover the entire bottom.

Spread about half of your butternut squash and black bean mixture over the tortillas, then about ¾ cup of enchilada sauce and 1 cup of cheddar cheese.

Repeat with remaining tortillas, butternut squash/black bean mixture, enchilada sauce and cheese.

Top with foil and bake for 25 minutes. Remove foil and bake 10 more minutes.

Let cool for a couple of minutes, then cut and serve topped with green onions. Enjoy!

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