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Butternut Squash Black Bean Enchilada Casserole Recipe

Name: Butternut Squash Black Bean Enchilada Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 tablespoon minced garlic; 1 jalapeño, diced (with seeds and ribs removed); 3 cups butternut squash, peeled and diced; 1 1/4 cup salsa; 1/4 cup chopped cilantro + plus more for serving; 1/2 teaspoon EACH red chili powder and coriander powder; 1 teaspoon cumin powder; 1 (15 oz can) black beans, drained and rinsed; 1 1/2 cups red enchilada sauce; 6 tortillas, cut into 1inch thick strips; 1 1/2 cups Monterey Jack or cheddar cheese; 3 scallions, chopped; sour cream, to serve

Little Spice Jar

An enchilada casserole that's loaded with flavorful butternut squash and black beans. This enchilada lasagna tastes just like a butternut squash and black bean enchiladas but is much easier to make. Layered like a lasagna, this enchilada casserole is on your table super quick!

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

1 tablespoon minced garlic

1 jalapeño, diced (with seeds and ribs removed)

3 cups butternut squash, peeled and diced

1 1/4 cup salsa

1/4 cup chopped cilantro + plus more for serving

1/2 teaspoon EACH red chili powder and coriander powder

1 teaspoon cumin powder

1 (15 oz can) black beans, drained and rinsed

1 1/2 cups red enchilada sauce

6 tortillas, cut into 1inch thick strips

1 1/2 cups Monterey Jack or cheddar cheese

3 scallions, chopped

sour cream, to serve

Method

Heat the olive oil over medium-high heat in a large skillet. Add the onions jalapeños and cook for 4-5 minutes until the onions become translucent, add the garlic and continue to cook for an additional 1 -2 minutes. Add the cubed butternut squash, salsa, cilantro, chili powder, cumin, coriander, 1/4 cup water, and season with salt and pepper to taste. Cover and let cook over medium-low heat for about 25-30 minutes or until the squash is tender. Add the black beans and stir to combine.

Position a rack in the center of the oven and preheat the oven to 400 degrees F.

Place a 1/4 cup of enchilada sauce on the bottom of a large baking dish. Lay enough tortilla strips side by side to cover the surface. Place half of the filling over the tortilla layer, top with half of the remaining enchilada sauce and then half of the cheese. Repeat a second layer of tortillas, then the remaining butternut squash mixture, followed by the remaining enchilada sauce and finally layer on the remaining cheese.

Bake the enchilada casserole or 10 - 15 minutes or until the cheese melts. Top with scallions and additional chopped cilantro. Serve with sour cream, if desired.

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