Okay, I lied a little. These aren’t actually enchiladas but more of a casserole. You’ll forgive me, right? But this black bean and butternut squash enchiladas / casserole will be worth the little white lie. And also, that name is a mouthful!
I found this recipe forever ago on Pinterest. And the blog I found the recipe seems to no longer work, so I am not linking you to a dead end. But I will have the recipe for you below if you want to try it. And you should. I’ve only made this once and I am pretty sure I was the only one in my family that ate their entire plate of it. But if you have kids or a husband, you already understand how picky they can be sometimes. I thought it was delicious! And the reason I decided to finally share it is that I am getting ready to make it again for dinner tonight.
And sometimes when a recipe calls for ingredients I don’t use often I get a little intimidated. Not as much as I used to, but it still happens sometimes.
If squash isn’t something you use often, you definitely should start cooking with it more. I love butternut squash!
This recipe is pretty basic. But it has amazing flavors. And because I like anything with black beans and a Mexican food feel it is perfect for me!
One thing that dates these pictures is my white stove. We purchased new black appliances about 2 years ago! I didn’t realize until now how long it has been since I’ve made this. Also, you want to use a pretty good size pan because mine was way too small and everything was overflowing!
- 3 cups cubed butternut squash
- 1 tbsp. olive oil
- 1/2 onion diced
- 1 green pepper diced
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 can black beans drained and rinsed
- 5 small corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese
- Using a large skillet heat 1 tbsp. olive oil over medium. Add the onion and green pepper, salt and pepper.
- Cook until softened, stirring occasionally, about 5 minutes.
- Stir in the cumin, chili powder, and minced garlic and stir until mixed.
- Add in the squash and let cook for about 10 minutes.
- Mix in black beans, tortilla strips and enchilada sauce.
- Transfer to a greased casserole dish and top with shredded cheese.
- Bake in oven on 350 for approximately 30 minutes, until squash is cooked through and casserole is bubbly.
So what do you think? Are you going to give this Black bean and Butternut squash enchilada recipe a try?