Black Bean and Butternut Squash Enchilada Casserole
- Roasted Butternut Squash
- 4-5 cups butternut squash, cubed (store-bought, or make your own – see recipe below)
- 2 tablespoons olive oil
- Vegetable mixture:
- ½ onion, chopped
- 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
- 1 can corn, rinsed
- 1 can black beans, rinsed and drained
- ¼ teaspoon and ⅛ teaspoon salt
- Ingredient for assembling the casserole:
- 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 and ½ cups sour cream (1/2 cup sour cream for each of 3 layers)
- 1 cup enchilada sauce (if you’re gluten free, make sure to buy the sauce without gluten!)
- 1 and ½ and ¼ cups Mozzarella cheese (1/2 cup mozzarella cheese for each layer plus extra on top)
- 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 ¾ inch cubes. You will only need about ½ 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.
- 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 ¼ teaspoon + ⅛ 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 ⅓ of the vegetable mixture over the tortillas. Top with ½ cup sour cream, dropping it in small dollops all over, then carefully spreading it over the veggies. Sprinkle with ½ cup Mozzarella cheese. Top with 4 tortillas.
- Spread ⅓ of the vegetable mixture over the tortillas. Top with ½ cup sour cream, dropping it in small dollops all over, then spreading it carefully over the veggies. Pour ½ cup enchilada sauce evenly all over, at the same time spreading sour cream evenly all over. Sprinkle with ½ cup Mozzarella cheese. Top with 4 tortillas.
- Spread ⅓ of the vegetable mixture over the tortillas. Top with ½ cup sour cream, dropping it in small dollops all over, then spreading it carefully. Pour ½ cup enchilada sauce evenly all over, spreading sour cream evenly all over. Sprinkle with ½ and ¼ cups Mozzarella cheese. Cover with foil.
- Bake at 375 F for 25 minutes covered, then remove foil, and bake for 10 more minutes uncovered.