Black Bean and Butternut Squash Enchilada Casserole recipe
All Recipes World Cuisine Recipes Latin American Mexican
Ingredients
- 1 butternut squash - peeled, halved lengthwise, and seeded 3 tablespoons vegetable oil 1 small onion, diced 3 cloves garlic, minced 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
Nutrition Info
- 767.4 caloriescarbohydrate: 89.4 gcholesterol: 59.5 mgfat: 32.9 gfiber: 17.1 gprotein: 32 gsaturatedFat: 14.6 gservingSize: -sodium: 1475.3 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Black Bean and Butternut Squash Enchilada Casserole
Directions
-
Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.
Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
Heat oil in a skillet over medium heat, cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese, cook and stir until heated through.
Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture, top with remaining Cheddar cheese. Cover dish with aluminum foil.
Bake in the oven until heated through and cheese is melted, about 40 minutes.