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Black BEan and Butternut Squash Enchilada Casserole Recipe

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This recipe for Black BEan and Butternut Squash Enchilada Casserole, by , is from The Hannah Family Cookbook Project, 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!

Cheryl Hannah


Roasted squash :
4-5 cups cubed butternut squash
2 tbsp. olive oil
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
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

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 tbst 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 adn black beans. Add buttrnut 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 vegetabel mixture over tortillas. Top with 1/2 cup sour cream, dropping in dollops all voer and carefully spread over veggies. Sprinkle with 1/2 cup mozzarella. Top with 4 tortillas and repeat layers. Will hve 3 layers in allPour 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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