Vegetarian Enchilada Casserole with Black Beans and Squash
Ingredients:
1 small butternut squash, peeled and cubed
1 can (15 oz) black beans, drained and rinsed
1 onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
1 cup enchilada sauce (red or green)
8 small corn tortillas, cut into strips
1 1/2 cups shredded cheese (cheddar or Mexican blend)
Fresh cilantro for garnish
Directions:
Preheat the oven to 375°F (190°C). Toss butternut squash cubes with olive oil, cumin, and chili powder. Roast on a baking sheet for 20-25 minutes, until tender.
In a skillet, sauté the diced onion and garlic in a bit of olive oil over medium heat until softened, about 5 minutes.
Add the black beans and cooked butternut squash to the skillet and stir to combine.
In a greased 9×13-inch baking dish, layer half of the tortilla strips, followed by half of the black bean and squash mixture. Pour 1/2 cup of enchilada sauce over the top and sprinkle with 1/2 of the cheese.
Repeat the layers: tortilla strips, the remaining black bean mixture, enchilada sauce, and cheese.
Bake for 20 minutes until the casserole is bubbly and the cheese is melted.
Garnish with fresh cilantro and serve with a side salad or rice
