Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Collection: Quesadillas & Things Like It
Recipe By: Saptrik
Black Bean and Butternut Squash Enchilada Casserole
Ingredients
- 4-5 cups butternut squash, cubed (store-bought, or make your own - see recipe below)
- 2 tablespoons olive oil
- salt
- Vegetable mixture:
- 1/2 onion, chopped (did not use)
- 1 tablespoon olive oil
- 1 green bell pepper, chopped into cubes
- 1 red bell pepper , chopped into cubes
- 1 teaspoon cumin, or more
- 1 teaspoon chili powder, or more
- salt
- 1 can corn, rinsed ( I used frozen)
- 1 can black beans, rinsed and drained
- 1/4 teaspoon and 1/8 teaspoon salt
- 2 can enchilada red sauce
- Ingredient for assembling the casserole:
- 1 can sauce (to go on the bottom of the casserole dish)
- 12 corn tortillas, 6 inch diameter (4 corn tortillas per each of 3 layers) i used the larger ones
- 1 and 1/2 cups sour cream (1/2 cup sour cream for each of 3 layers)
- 1 cup enchilada sauce
- 1 and 1/2 and 1/4 cups Mozzarella cheese (1/2 cup mozzarella cheese for each layer plus extra on top)
Get the App
Directions
- Instructions
Roasted butternut squash:
- Preheat the oven to 375 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
- Peel the squash and slice it into 3/4 inch cubes. You will only need about 1/2 of the medium size squash. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
- Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly.
- I put all my veggie in on the stove top saved some time
Roasting vegetables on the stove top:
- Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder, and roast the vegetables in olive oil and spices on high heat until charred just a bit. Mid-way through, add corn, then rinsed and drained black beans. Add roasted butternut squash. Season with 1/4 teaspoon + 1/8 teaspoon salt and taste. Add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed.
Assembling the casserole:
- I used a casserole dish 11 inches long x 8.5 inches wide x 3 inches deep. Add 1 cup of salsa to the bottom of this 3 inch deep casserole dish and spread to coat the bottom evenly. Top with 4 tortillas, overlapping to cover the bottom of the casserole dish.
- Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then carefully spreading it over the veggies. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
- Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully over the veggies. Pour 1/2 cup enchilada sauce evenly all over, at the same time spreading sour cream evenly all over. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
- Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully. Pour 1/2 cup enchilada sauce evenly all over, spreading sour cream evenly all over. Sprinkle with 1/2 and 1/4 cups Mozzarella cheese. Cover with foil.
- Bake at 375 F for 25 minutes covered, then remove foil, and bake for 10 more minutes uncovered.
Chrome Extension
