Butternut Squash & Black Bean
only easier! This delicious dish from Twin Cities food blogger greens & chocolate is a wonderful way to enjoy
butternut squash, in season now.
you’ve been to any farmers market around the Twin Cities lately then you know
that winter squash season is officially here. Butternut, acorn, carnival,
spaghetti, kabocha and hubbard squashes – they’re all in season! It’s my
favorite food season of the year, for sure.
you’re a winter squash fan like myself, then you know that the key to embracing
the season is having a really good knife and a set of arm muscles to cut them
in half and an even better vegetable peeler to peel off the skin.
my absolute favorite all-star vegetable peeler broke this summer in a sweet
potato incident. Since the one I had was a gift, I had no idea how to replace
it, so I bought the cutest one I could find on my next Target run.
out, just because a vegetable peeler is cute, doesn’t mean it works. So, after
some quick texts to a couple of my friends who cook, I found out the recommended
peeler is the OXO brand. A quick Amazon Prime purchase later, I was set to peel
all the squash I desired.
leads us to this Butternut Squash & Black Bean Enchilada Casserole. Butternut
Squash definitely tops my list of squash because it’s versatile and SO
delicious! I love it pureed in soups, cubed in stews and now diced up in this
is an enchilada casserole, you might be wondering? It’s basically all of the
deliciousness of enchiladas, without the hassle of having to roll up each
enchilada. You just layer everything instead. As in, a layer of tortillas, a
layer of filling, a layer of enchilada sauce, and a layer of cheese. Then
repeat. It’s so easy and so good!
filling for this particular enchilada casserole is butternut squash, black
beans and some spices. The majority of the prep work is in the cutting and
cooking of the squash; after that plus the layering, you let the oven do the work
and bake it until it’s hot and bubbling.
it with some chopped green onions and dinner is served!
Butternut Squash & Black Bean Enchilada Casserole
Preparation time: 20 minutes
Cook time: 60 minutes
tablespoons olive oil
small butternut squash, peeled, seeds removed, diced into small chunks
teaspoons chili powder
teaspoon garlic powder
- 1 (15-ounce)
can black beans, drained and rinsed
ounces red enchilada sauce
- 2 ½
cups shredded cheddar cheese
onions, diced for topping
- In a large
skillet, heat 2 tablespoons of olive oil over medium heat.
- Add squash and
cook until squash is soft and cooked through, about 25-30 minutes. Add an extra
tablespoon of olive oil if you feel like it is needed so all of the squash is
coated in oil.
- Add cumin, chili
powder, garlic powder, salt and black beans; stir well to combine with squash.
- Heat oven to 375
- In the bottom of a
9×13 baking dish, spread about ½ cup of your enchilada sauce on the bottom.
- Top with 6 corn
tortillas. You’ll want them to overlap a
little to cover the entire bottom.
- Spread about half
of your butternut squash and black bean mixture over the tortillas, then about ¾
cup of enchilada sauce and 1 cup of cheddar cheese.
- Repeat with
remaining tortillas, butternut squash/black bean mixture, enchilada sauce and
- Top with foil and
bake for 25 minutes. Remove foil and bake 10 more minutes.
- Let cool for a
couple of minutes, then cut and serve topped with green onions. Enjoy!