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"The belly rules the mind."--Spanish Proverb

Black Bean and Butternut Squash Enchilada Casserole Recipe

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This recipe for Black Bean and Butternut Squash Enchilada Casserole is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Roasted squash :
4-5 cups cubed butternut squash
2 tbsp. olive oil
salt
Vegetable Mixture:
1/2 onion, diced
1 tbsp. olive oil
1 green pepper, diced
1 red bell pepper, diced
1 tsp cumin
1 tsp chili powder
1 can corn, drained
1 can black beans, rinsed and drained
salt and pepper
Other:
1 cup salsa
12 tortillas, 6 inch in diameter
1 1/2 cups sour cream
1 cup enchilada sauce
1 3/4 cup mozzarella cheese
Directions:
Directions:
Toss squash cubes with olive oil and salt and roast on a greased baking sheet for 30 minutes, flipping cubes over halfway through baking. Let cool slightly. Heat 1 tbsp olive oil in skillet. Add onions and peppers, cumin and chili powder and roast in skillet on high heat until just charred a bit. Add corn and black beans. Add butternut squash. Season with salt and pepper. in 11 x 8.5 inch casserole dish add salsa to the bottom of the dish and spread evenly. top with 4 tortillas, overlapping to cover bottom of dish. Spread 1/3 vegetable mixture over tortillas. Top with 1/2 cup sour cream, dropping in dollops all over and carefully spread over veggies. Sprinkle with 1/2 cup mozzarella. Top with 4 tortillas and repeat layers. Will have 3 layers in all. Pour enchilada sauce evenly over all and sprinkle with remaining mozzarella. Cover and bake at 375 degrees for 25 minutes. Remove cover and bake 10 more minutes

 

 

 

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