Butternut Squash Enchilada Casserole Recipe
A delicious and hearty casserole perfect for any meal.
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Equipment
- Baking Dish
- Mixing bowl
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 large butternut squash peeled and cubed
- 1 can black beans drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 cup enchilada sauce
- 8 pieces corn tortillas cut into strips
- 1 cup shredded cheese cheddar or Mexican blend
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the butternut squash, black beans, corn, cumin, chili powder, salt, and pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer half of the tortilla strips over the sauce.
- Spread half of the squash mixture over the tortillas, then top with half of the remaining enchilada sauce and half of the cheese.
- Repeat the layers with the remaining ingredients.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the casserole cool for a few minutes before serving.
Notes:
Feel free to add more veggies or adjust the spices to your taste.
Nutrition value:
Calories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 200mgIron: 3mg
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