black bean and butternut squash enchilada casserole

black bean and butternut squash enchilada casserole
  • 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 (optional)
  • 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


  1. 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.
  2. Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
  3. 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.
  4. 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.
  5. Bake in the oven until heated through and cheese is melted, about 40 minutes.

06/11/2019
black bean and butternut squash enchilada casserole, recipe PT15M PT1H 5 455 calories

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