Black Bean And Butternut Squash Enchilada Casserole Recipe

Name: Black Bean And Butternut Squash Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash - peeled, halved lengthwise, and seeded; 3 tablespoons vegetable oil; 1 small onion, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 pinches cayenne pepper (optional); 2 (15.5 ounce) cans black beans, rinsed and drained; 12 ounces shredded Cheddar cheese, divided; 2 (10 ounce) cans mild enchilada sauce; 8 flour tortillas, or more if needed

Servings: persons

1 butternut squash - peeled, halved lengthwise, and seeded
3 tablespoons vegetable oil
1 small onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pinches cayenne pepper (optional)
2 (15.5 ounce) cans black beans, rinsed and drained
12 ounces shredded Cheddar cheese, divided
2 (10 ounce) cans mild enchilada sauce
8 flour tortillas, or more if needed

1
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
Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
3
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
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
Bake in the oven until heated through and cheese is melted, about 40 minutes.

1444

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 butternut squash - peeled, halved lengthwise, and seeded, 3 tablespoons vegetable oil, 1 small onion, diced, 3 cloves garlic, minced, and more.

Yes, Black Bean And Butternut Squash Enchilada Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean And Butternut Squash Enchilada Casserole

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