Black Bean and Butternut Squash Enchilada Casserole

• Produce

  • 1 can Black beans
  • 4 cups Butternut squash
  • 1 can Corn
  • 1 Green bell pepper
  • 1/2 Onion
  • 1 Red bell pepper

• Condiments

  • 1 cup Salsa

• Baking & Spices

  • 1 tsp Chili powder
  • 2 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 12 Corn tortillas

• Dairy

  • 1 3/4 cups Mozzarella cheese
  • 1 1/2 cups Sour cream

• Prepared

  • 1 cup Enchilada sauce

• Other

  • 1/4 teaspoon and 1/8 teaspoon salt

Found on juliasalbum.com

Ingredients

• 4-5 cups butternut squash, cubed (store-bought, or make your own - see recipe below)
• 2 tablespoons olive oil
• salt
• 1/2 onion, chopped
• 1 tablespoon olive oil
• 1 green bell pepper, chopped into cubes
• 1 red bell pepper , chopped into cubes
• 1 teaspoon cumin, or more
• 1 teaspoon chili powder, or more
• salt
• 1 can corn, rinsed
• 1 can black beans, rinsed and drained
• 1/4 teaspoon and 1/8 teaspoon salt
• 1 cup salsa (to go on the bottom of the casserole dish)
• 12 corn tortillas, 6 inch diameter (4 corn tortillas per each of 3 layers)
• 1 and 1/2 cups sour cream (1/2 cup sour cream for each of 3 layers)
• 1 cup enchilada sauce (if youre gluten free, make sure to buy the sauce without gluten!)
• 1 and 1/2 and 1/4 cups Mozzarella cheese (1/2 cup mozzarella cheese for each layer plus extra on top)

Directions

• Preheat the oven to 375 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
• Peel the squash and slice it into 3/4 inch cubes. You will only need about 1/2 of the medium size squash. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
• Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly.
• Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder, and roast the vegetables in olive oil and spices on high heat until charred just a bit. Mid-way through, add corn, then rinsed and drained black beans. Add roasted butternut squash. Season with 1/4 teaspoon + 1/8 teaspoon salt and taste. Add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed.
• I used a casserole dish 11 inches long x 8.5 inches wide x 3 inches deep. Add 1 cup of salsa to the bottom of this 3 inch deep casserole dish and spread to coat the bottom evenly. Top with 4 tortillas, overlapping to cover the bottom of the casserole dish.
• Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then carefully spreading it over the veggies. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
• Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully over the veggies. Pour 1/2 cup enchilada sauce evenly all over, at the same time spreading sour cream evenly all over. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
• Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully. Pour 1/2 cup enchilada sauce evenly all over, spreading sour cream evenly all over. Sprinkle with 1/2 and 1/4 cups Mozzarella cheese. Cover with foil.
• Bake at 375 F for 25 minutes covered, then remove foil, and bake for 10 more minutes uncovered.