black bean and butternut squash enchilada casserole
Jada Saas
Ingredients
- Black beans (for flavor and protein content)
- Butternut squash (to add a sweet, creamy texture)
- Enchilada sauce (spicy and aromatic for enhanced flavor)
- Cornmeal (optional, for crispy edges in the casserole)
- Whole wheat tortillas (traditional choice, but you can use any type)
- Monterey jack cheese (for a melty, golden top layer)
- Cheddar cheese (adds extra sharpness to the mix)
- Sour cream (to balance flavors and provide creaminess)
- Cilantro (fresh or dried, for a burst of freshness and color)
- Onion (finely chopped, for added depth in flavor)
- Garlic (minced, to enhance overall taste)
- Salt (adjust according to your preference and enchilada sauce)
- Black pepper (for a slight kick and warmth)
- Cumin (a traditional spice that complements the other ingredients well)
- Ground coriander (adds another layer of depth and flavor)
**Keywords:**
- black beans
- butternut squash
- enchilada casserole
- tortillas
- cheese
- sour cream
- cilantro
- spices
Steps
### Black Bean and Butternut Squash Enchilada Casserole Recipe
#### Introduction to the Dish
Black bean and butternut squash enchilada casserole is a hearty, flavorful dish that combines the warmth of traditional enchiladas with the creamy richness of butternut squash. This recipe is perfect for a family dinner or a casual gathering, offering a delightful balance of flavors that will satisfy both meat-eaters and vegetarians.
#### Ingredients
- 1 large butternut squash, peeled and diced into small cubes
- 2 cups cooked black beans (or 1 can)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 corn tortillas (or flour tortillas)
- 4 cups enchilada sauce
- Shredded cheddar cheese
- Optional: diced tomatoes, avocado slices, or cilantro for topping
#### Step-by-Step Instructions
1. **Prepare the Vegetables**
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add the chopped onion and garlic; sauté until tender, about 5 minutes.
2. **Cook the Squash and Beans**
- Add diced butternut squash to the skillet; season with cumin and smoked paprika.
- Cook for about 10-12 minutes until the squash is soft.
- Stir in the cooked black beans and continue cooking for another few minutes.
3. **Layer the Tortillas**
- Lay a tortilla flat on your work surface.
- Spread a spoonful of enchilada sauce over each tortilla.
- Add about 1-2 tablespoons of the vegetable mixture onto one end of the tortilla.
- Roll up tightly and place seam-side down in a baking dish.
4. **Assemble the Casserole**
- Pour remaining enchilada sauce into the bottom of your baking dish.
- Place rolled tortillas on top, covering them with more sauce.
- Sprinkle shredded cheddar cheese over the top layer.
5. **Bake and Serve**
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil; bake for another 10-15 minutes until cheese is melted and bubbly.
- Let it rest for a few minutes before serving.
6. **Optional Toppings**
- Garnish with diced tomatoes, avocado slices, or cilantro for extra freshness.
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- Use keywords naturally throughout the recipe: "black bean", "butternut squash", "enchilada sauce".
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This casserole is not only delicious but also versatile, allowing you to adapt it to different dietary preferences. Enjoy crafting this hearty, comforting meal!