Name: Butternut Squash & Black Bean Enchilada Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil or avocado oil; 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash); Salt and pepper, to season; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1/2 jalapeno, diced (and seeded if desired for less spice); 1 teaspoon cumin; 1 teaspoon chili powder; 1 (15 ounce) can black beans, drained and rinsed; 8 yellow corn tortillas, cut into thick strips; 1 (15 ounce) can red enchilada sauce; 1 cup shredded Colby Jack or Mexican cheese, divided; Cilantro and Greek yogurt, for serving

Description

Dive into the warmth and robust flavors of the Butternut Squash & Black Bean Enchilada Bake, a perfect blend of sweet, savory and spicy elements. This dish features tender butternut squash and hearty black beans wrapped in corn tortillas, smothered with rich enchilada sauce, and topped with melting cheese. Geared towards providing comfort on chilly evenings, it’s also a splendid alternative for vegetarians seeking a fulfilling meal.

Ingredients

Scale

1 tablespoon olive oil or avocado oil
3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
Salt and pepper, to season
1 medium yellow onion, diced
3 cloves garlic, minced
1/2 jalapeno, diced (and seeded if desired for less spice)
1 teaspoon cumin
1 teaspoon chili powder
1 (15 ounce) can black beans, drained and rinsed
8 yellow corn tortillas, cut into thick strips
1 (15 ounce) can red enchilada sauce
1 cup shredded Colby Jack or Mexican cheese, divided
Cilantro and Greek yogurt, for serving

Instructions

Prepare the Skillet Heat the olive oil in a large oven-proof skillet over medium heat. Add diced onion, garlic, and jalapeno. Sauté for about 3-5 minutes until the onions are translucent and the mixture is fragrant.
Cook the Squash Mix in the cubed butternut squash along with cumin, chili powder, salt, and pepper. Continue cooking, stirring occasionally, until the squash is slightly tender, about 10 minutes. Cover the skillet occasionally to steam the squash to fork-tenderness.
Combine Ingredients Add the black beans, corn tortilla strips, and enchilada sauce to the skillet, stirring well to ensure everything is evenly combined.
Add Cheese and Broil Stir in half a cup of cheese until melted. Preheat your broiler to high. Top the skillet with the remaining cheese and broil for 3-5 minutes, until the cheese is bubbly and golden brown.
Serve Remove from the oven and garnish with cilantro. Serve immediately with a dollop of Greek yogurt, guacamole, or your favorite hot sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes