Roasted Butternut Squash Enchilada Casserole
Tonight’s dinner was delicious!! This was pulled out from the recipe vault!! After years of running my online nutrition and fitness groups I even forget all the awesome recipes that’s been shared along the way, but this one was just added back this week!!
📍1 medium sized butternut squash, peeled and diced (tip: I bought pre cut 🙌🏼)
📍1 cup of spinach
📍1 yellow onion, sliced
📍1 poblano pepper, cored and sliced
📍2 jalapenos, cored and sliced
📍2 tablespoons olive oil
📍1 teaspoon cumin powder
salt & pepper
📍1 (15 ounce) can black beans, drained and rinsed
📍2 cups salsa
📍6 large tortillas; quartered
📍1 cup shredded cheddar or monterey jack cheese
▶️ We left out the peppers because too spicy 🥵 for kiddos
1️⃣Preheat the oven to 400°F. Place the diced butternut squash, sliced onion, jalapeno and poblano pepper in a 9 x 13” baking dish and toss with the olive oil. Sprinkle with cumin and salt & pepper (to taste) then mix until evenly distributed. Roast vegetables in the oven for about 40 to 45 minutes, until the squash is tender. Remove from oven then lower temperature to 350°F. (Tip: increase oven temp to 410 and will cook in 25 minutes)
2️⃣Transfer vegetables to a large bowl along with 1 cup salsa, drained and rinsed black beans and chopped cilantro. Using the same baking dish that you roasted the veggies in, prepare the casserole by spreading 1/3 cup of the salsa along the bottom, then cover with a layer of two tortillas. Top the tortillas with 1/3 of the roasted vegetable mixture then 1/2 cup cheese.
3️⃣Layer two more tortillas on top of the vegetables followed by the 1 cup of baby spinach leaves. Top with 1/3 cup of the salsa and another 1/3 of the roasted vegetables then 1/2 cup shredded cheese.
4️⃣Lastly, layer two more tortillas, the last 1/3 cup salsa and the last 1/3 vegetables on top. Sprinkle with remaining cheese and place in the oven for 20 minutes.
5️⃣Allow to cool for five minutes then cut into squares and serve. Garnish with avocado or plain Greek yogurt.