Black Bean and Butternut Squash Enchilada Casserole

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Pierce butternut squash flesh several times with a fork; place cut-sides down onto the prepared baking sheet.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh into a bowl when cool enough to handle.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is soft, 5 to 10 minutes. Stir in cumin, coriander, and cayenne; stir in squash, black beans, and ½ Cheddar cheese until heated through.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Pour a thin layer enchilada sauce to cover bottom of an 11x7-inch baking dish; pour remaining enchilada sauce into a large dish with sides. Dip both sides 1 tortilla into enchilada sauce in the large dish; transfer to a flat work surface.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Spoon sweet potato filling in a line across middle dipped tortilla; roll tortilla around filling to enclose. Place rolled tortilla, seam-side down, into the prepared baking dish. Repeat with remaining tortillas and sweet potato filling. Top enchiladas with remaining ½ Cheddar cheese. Cover the dish with aluminum foil.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Bake in the preheated oven until heated through and cheese is melted, about 40 minutes.'}

📊 Nutrition Facts

Per serving (6 servings total)