We recently made a delicious, veggie-filled black bean and butternut squash enchilada casserole that I just have to share. Dale found the recipe from Julia's Album on Pinterest. We both have been working on finding more veggie recipes to make and enjoy.
I picked up a butternut squash at the grocery store but our garden produced enough little baby butternuts for us to use in the recipe. I've got a thing for butternut squash right now. So delicious. There's no meat in this recipe but I honestly didn't miss it.
Another Pinterest recipe win for the Earls!
Here's my modified version of the recipe from Julia's Album:
Ingredients
Part 1
- 2-3 cups butternut squash, cubed
- olive oil and salt
- olive oil
- 1/2 onion, chopped
- 1 green bell pepper, cubed
- 1 red bell pepper, cubed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 can corn (creamed or regular)
- 1 can black beans, rinsed and drained
- 1 cup salsa (to go on the bottom of the casserole dish)
- 12 corn tortillas, 6 inch diameter (4 corn tortillas per each of 3 layers)
- 1 1/2 cups sour cream (1/2 cup sour cream for each of 3 layers)
- 1 can enchilada sauce
- 1 1/2 cups cheddar cheese
Instructions
Part 1
- Preheat the oven to 375 F. Line the baking sheet with aluminum foil and grease with some olive oil.
- Peel the butternut squash and slice it into cubes. Put the squash on the greased baking sheet and sprinkle with olive oil and salt.
- Roast squash for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let cool for a few minutes.
- Heat a few tablespoons of olive oil in a large skillet on medium-high heat. Add chopped onion, green bell pepper, red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder.
- Roast the vegetables in olive oil and spices until charred just a bit. Mid-way through add the corn, black beans, and roasted butternut squash.
- Add 1 cup of salsa to the bottom of your casserole dish and spread to coat the bottom evenly.
- Add four tortillas 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 spread over the veggies. Sprinkle with 1/2 cup cheddar cheese.
- Repeat step 2 two more times to create 3 layers.
- Add enchilada sauce to the casserole.
- Bake at 375 F for 25 minutes covered (foil or lid). Remove cover and bake for 10 more minutes uncovered.
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