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Black Bean and Butternut Squash Enchilada Casserole
Black Bean and Butternut Squash Enchilada Casserole
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Delicious vegetarian enchiladas with black beans and butternut squash - perfect for any occasion!
Ingredients:
  • 1 butternut squash - peeled, halved lengthwise, and seeded
  • 3 tablespoons vegetable oil
  • 1 small onion, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 pinches cayenne pepper
  • 2 (15.5 ounce) cans black beans, rinsed and drained
  • 12 ounces shredded Cheddar cheese, divided
  • 2 (10 ounce) cans mild enchilada sauce
  • 8 flour tortillas, or more if needed
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Use a fork to pierce the butternut squash flesh multiple times, then place it face-down on a greased baking sheet.
  • Roast until fork-tender, around 45 minutes. Remove and scoop out squash flesh.
  • In a skillet over medium heat, sauté onions and garlic in oil until onions are soft, about 5 to 10 minutes. Stir in cumin, coriander, and cayenne. Add squash, black beans, and half of the Cheddar cheese; cook until heated through, stirring occasionally.
  • Spread a thin layer of enchilada sauce in an 11x7-inch baking dish. Dip both sides of each tortilla in enchilada sauce. Fill tortillas with sweet potato mixture, roll them up, and place them seam-side down in the baking dish. Sprinkle with remaining Cheddar cheese and cover with foil.
  • Place in the oven until bubbly and cheese is gooey, approximately 40 minutes.

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