Butternut Squash & Black Bean Enchilada Casserole
What is an enchilada casserole, you might be wondering? It’s basically all of the deliciousness of enchiladas, without the hassle of having to roll up each enchilada. You just layer everything instead. As in, a layer of tortillas, a layer of filling, a layer of enchilada sauce, and a layer of cheese. Then repeat. It’s so easy and so good!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - HIGHLAND BRIDGE
Butternut Squash & Black Bean Enchilada Casserole
Prep Time20 Minutes
Servings6
Cook Time60 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
Directions
- 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!
20 minutes
Prep Time
60 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
L&B Cubed Butternut Squash, 14 Ounce
$6.99$0.50/oz
L&B Ground Cumin, 1.7 Ounce
$6.49$3.82/oz
L&B Chili Powder, 2.1 Ounce
$7.19$3.42/oz
L&B Garlic Powder, 2.4 Ounce
$7.59$3.16/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Bush's Best Black Beans, 15 Ounce
$1.99$0.13/oz
Catallia Corn Tortillas, 11.9 Ounce
2/$3 Huge Deal
$1.50 was $1.99$0.13/oz
Las Palmas Medium Red Enchilada Sauce, 19 Ounce
$4.77$0.25/oz
Crystal Farms Shredded Cheddar Cheese, 32 Ounce
Deal
$10.99 was $12.99$0.34/oz
Green Onions Bunched, 1 Each
$1.49
Directions
- 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!