Monday, October 12, 2020

Black Bean and Butternut Squash Enchilada Casserole #BakingBloggers

Black beans and roasted butternut squash combined with other fresh vegetables and layered between corn tortillas topped with sour cream and enchilada sauce.  This is a wonderful addition to your Mexican Monday or Taco Tuesday rotation.

The Baking Bloggers are celebrating Pumpin or Butternut Squash today.......

Every second Monday of the month, a group of likeminded bloggers join our friend Sue of Palatable Pastime in baking up a dish based on a theme or ingredient.  This month's theme is Pumpkin/Butternut Squash.  Let's see what everyone baked up:



I was happy for this theme because my kitchen counter is filled with squash of every shape and size.  I have been roasting up butternut squash nearly every morning.  I add it to our salads, plate it as a side dish and/or just snack on it throughout the day.


For today's recipe, I tossed the roasted squash with other vegetables and made a Marvelous Meatless Mexican Monday Meal.   Try saying that 5 times quickly!!


And while it may not be the most beautiful of dinners, it was the Teen's favorite meal last week.  The recipe serves 8 so we put together some Margaritas, virgins for the Teen and her guy, and invited her Aunt and Uncle to join us for dinner.  We all ate our fill and then the Teen enjoyed leftovers for lunch on the next two days.


Southwestern, Mexican, Casseroles, Vegetarian, Meatless
Entrees, Meatless, Casseroles
Mexican/Southwest
Yield: 8 servings
Author: Wendy Klik
Print
Black Bean and Butternut Squash Enchilada Casserole

Black Bean and Butternut Squash Enchilada Casserole

Black beans and roasted butternut squash combined with other fresh vegetables and layered between corn tortillas topped with sour cream and enchilada sauce. This is a wonderful addition to your Mexican Monday or Taco Tuesday rotation.
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

  • 1 medium butternut squash, peeled,seeded and cut into cubes
  • 1 T. olive oil
  • salt and pepper, to taste
  • 1/2 Vidalia onion, chopped
  • 1 green pepper, seeded and diced
  • 1 t. cumin
  • 1 t. chili powder
  • 1 (15 oz) can of corn, drained
  • 1 (15 oz) can of black beans, drained and rinsed
  • 1 1/2 c. shredded mozzarella or crumbled cojita cheese
  • 1 c. salsa 
  • 12 (6") corn tortillas
  • 1 (16 oz) container sour cream
  • 1 (14 oz) can enchilada sauce

Instructions

  1. Toss the squash with the olive oil.  Season with salt and pepper.  Layer onto a baking sheet that has been lined with parchment or a silicone mat.  Bake in a preheated 400* oven until soft, about half an hour.
  2. Combine the onion, green pepper, cumin, chili powder, corn, and black beans into a large bowl.  Season with salt and pepper.  Stir in the roasted squash.
  3. Place salsa in the bottom of a casserole.  Plce 4 corn tortillas over the salsa, overlapping as necessary to cover the bottom of the casserole.
  4. Place 1/3 of the vegetables over the tortillas, dollop 1/3 of the sour cream over the vegetables,  pour 1/3 of the enchilada sauce over the top and sprinkle with 1/3 of the cheese.  Repeat this process two more times for a casserole of three layers.
  5. Cover and bake in a preheated 375* oven for 25-30 minutes until heated through and the cheese is melted.

Notes:

Adapted from a recipe found at Julia's Album

Calories

232.98

Fat (grams)

7.93

Sat. Fat (grams)

3.15

Carbs (grams)

32.99

Fiber (grams)

6.13

Net carbs

26.86

Sugar (grams)

4.37

Protein (grams)

10.06

Sodium (milligrams)

296.97

Cholesterol (grams)

14.83

Created using The Recipes Generator

19 comments:

  1. This sounds so delicious, and I love how light it is. What a nice dinner!

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  2. Oh yum! So much flavor in this casserole. I love the layering with the corn tortillas.

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  3. Great idea to add the butternut squash to bean enchiladas. I'll bet it really lightens them up while adding flavor!

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  4. Well, heck yes!!! I need a Mexican Monday!!! Especially if it includes this deliciousness!!!

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  5. Squash and beans! I love this combination. Thanks for the inspiration.

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  6. What a great combo, and now I want some. I wonder how it would be as a filling for tacos'. hmmmm

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    Replies
    1. I'm sure it would be good, but I might cook up the other vegetables then before combining them.

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  7. I love love veggie heavy enchiladas like this - I've used zucchini and yellow squash many times but never added butternut - what a delicious choice!

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  8. What a cool take on Pumpkin Enchilada casserole. I love the layers, must try this out!

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  9. Love all the ingredients in this and I have everything. Our weather is finally turning cooler so it's the time for casseroles!

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