Name: Black Bean and Butternut Squash Enchilada Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Butternut squash - peeled, halved lengthwise, and seeded - 1; Vegetable oil - 3 tablespoons; Onion, diced - 1 small; Garlic, minced - 3 cloves; Ground cumin - 1 teaspoon; Ground coriander - 1 teaspoon; Cayenne pepper (Optional) - 2 pinches; Black beans, rinsed and drained - 2 (15.5 ounce) cans; Shredded Cheddar cheese, divided - 12 ounces; Mild enchilada sauce - 2 (10 ounce) cans; Flour tortillas, or more if needed - 8

Black Bean and Butternut Squash Enchilada Casserole

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Black Bean and Butternut Squash Enchilada Casserole

1. Butternut squash - peeled, halved lengthwise, and seeded - 1

2. Vegetable oil - 3 tablespoons

3. Onion, diced - 1 small

4. Garlic, minced - 3 cloves

5. Ground cumin - 1 teaspoon

6. Ground coriander - 1 teaspoon

7. Cayenne pepper (Optional) - 2 pinches

8. Black beans, rinsed and drained - 2 (15.5 ounce) cans

9. Shredded Cheddar cheese, divided - 12 ounces

10. Mild enchilada sauce - 2 (10 ounce) cans

11. Flour tortillas, or more if needed - 8

How to cook deliciously - Black Bean and Butternut Squash Enchilada Casserole

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.

2. Stage

Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.

3. Stage

Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.

4. Stage

Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.

5. Stage

Bake in the oven until heated through and cheese is melted, about 40 minutes.