Butternut Squash Enchilada Casserole
Tender roasted butternut squash, black beans, corn, bell peppers, and onions all layered with corn tortillas, tangy enchilada sauce, creamy sour cream, and melty mozzarella cheese.
Ingredients
- 1 butternut squash
- 1 tsp olive oil
- 2 bell peppers (diced)
- 1 tbsp jalapeno (diced)
- 1 can corn (drained)
- 1 can black beans (drained, and rinsed)
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 cup salsa
- 12 corn tortillas
- 1/2 cup light sour cream
- 1 can red enchilada sauce
- 12 oz mozzarella cheese 2%
- 2 green onion (diced)
Instructions
- Preheat oven to 375 degrees
- Cut the Butternut Squash in half lengthwise
- Brush olive oil over the fleshy side of the squash, and place open side down on a lined baking sheet
- Bake for 1 hour
- Dice the onions, bell peppers, and jalapenos. Add to a mixing bowl
- Drain the corn add to the veggies
- Drain and rinse the black beans, And add to the veggies
- Add the cumin, chili powder, salt, and pepper to the veggies
- When the squash is done baking take out of the oven to cool
- Add oil to a large sauteing pan. Add the veggie mixture and sautee for about 10 minutes
- When the squash has cooled you can peel the skin off and dice the squash
- Add the diced squash to the veggies, and fold into mixture
- To assemble add the salsa to the bottom of a baking dish
- Layer 4 corn tortillas, 1 cup veggie mixture, 1/4 cup enchilada sauce, 1/4 cup sour cream, and 1 cup mozzarella cheese
- Make three layers
- Cover with tin foil and bake for 25 minutes
- Uncover and bake for another 10 minutes
- Garnish with green onion