Cuisine:
anti inflammatory, gluten free, Southwestern, vegetarian
Keyword:
black bean, butternut squash, casserole, enchilada
Servings: 8servings
Calories: 378kcal
Ingredients
For Sauce:
2Tbsp.olive oil
¾cupdiced white or yellow onion
¾tsp.smoked paprika
1tsp.ground cumin
1tsp.sweet paprika
1tsp.dried oregano
1/4tsp.red chili flakes
1/4tsp.ground black pepper
¾tsp.salt
1Tbsp.minced garlic from jar
1cupwater
2 ½cupstomato sauce
¼cupchopped fresh cilantro
For Filling:
2Tbsp.olive oil
1cupfine dice white or yellow onion
1cupmedium diced red bell pepper
1tsp.ground cumin
1tsp.sweet paprika
1tsp.dried oregano
¼tsp.red chili flakes
1/4tsp.ground black pepper
½tsp.salt
115-oz can black beans, strained and rinsed
2cupsmashed butternut squashsteamed in microwave from fresh or frozen cubes
¼cupchopped fresh cilantro
Additional
10 - 12 corn tortillas or alternative tortillas
2 cups shredded cheddar or jack cheeseor vegan cheese
optionalextra cilantro and toppings like salsa, sour cream, avocado
Instructions
To make sauce:
Heat olive oil in medium-large skillet over medium heat. Add onions and dry spices, saute for 3 minutes until onions softened and spices are fragrant. Add garlic and saute 30 more seconds. Add tomato sauce and water, simmer over medium-low for 25 minutes. Stir in cilantro at end, remove from heat.
To make filling:
Heat olive oil in another skillet over medium and saute onions, red pepper and dry spices for 5 minutes or until softened and spices fragrant. Add water to deglaze pan and then add beans and squash that has been steamed until soft in microwave, cook for about 4 to 5 minutes until heated through and then use potato masher or large for to mash everything together. Stir in fresh cilantro and remove from heat.
To assemble and bake:
Preheat oven to 400F degrees
In 9 x 13” casserole dish (3qt) layer bottom of pan with 5 to 6 tortillas (I cut mine in halves to fit easier). Spread bean-butternut foiling evenly and top with remaining tortillas. Pour and spread enchilada sauce evenly over tortillas. Top with cheese.
Bake 20 minutes until mixture is warmed through and cheese on top is bubbly and melted. Cut into 8 pieces and serve hot with a sprinkle of extra cilantro any desired toppings like salsa, avocado, sour cream, etc.