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Butternut Squash and Black Bean Enchilada Casserole

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 6 servings
Author: Taylor Ellingson

Ingredients

  • 2-3 tablespoons olive oil
  • 1 small butternut squash peeled, seeds removed, and 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

Instructions

  • 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, and stir well to combine with squash.
  • Preheat oven to 375 degrees F.
  • In the bottom of a 9x13” 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 and 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 in preheated oven 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!