delicious black bean and butternut squash enchilada casserole

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:



Part 1
  •  2-3 cups butternut squash, cubed
  • olive oil and salt
 Part 2
  • 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 
Part 3
  • 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



Part 1
  1. Preheat the oven to 375 F. Line the baking sheet with aluminum foil and grease with some olive oil.
  2. Peel the butternut squash and slice it into cubes. Put the squash on the greased baking sheet and sprinkle with olive oil and salt.
  3. Roast squash for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let cool for a few minutes.
Part 2
  1. 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.  
  2. 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. 
Part 3
  1. Add 1 cup of salsa to the bottom of your casserole dish and spread to coat the bottom evenly.
  2. 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.
  3. Repeat step 2 two more times to create 3 layers.
  4. Add enchilada sauce to the casserole.
  5. Bake at 375 F for 25 minutes covered (foil or lid). Remove cover and bake for 10 more minutes uncovered.
images and recipe via Julia's Album

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