Description
This Butternut Squash and Black Bean Enchilada Bake is a comforting, cheesy, and nutritious dish made with roasted butternut squash, black beans, and a rich enchilada sauce. A perfect vegetarian meal for weeknights or meal prep!
Ingredients
Scale
- 3 cups butternut squash, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 8 small corn or flour tortillas
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup diced red onion (optional)
For the Enchilada Sauce:
- 1 can (15 oz) tomato sauce
- 1/2 cup vegetable broth
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar (optional)
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, black pepper, cumin, smoked paprika, garlic powder, chili powder, and oregano. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a saucepan, heat olive oil over medium heat. Add chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt. Stir for 30 seconds. Add tomato sauce and vegetable broth, simmer for 5-7 minutes, then set aside.
- Reduce oven heat to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread a layer of enchilada sauce at the bottom.
- Layer tortillas, roasted butternut squash, black beans, cheese, and enchilada sauce, repeating until all ingredients are used. The final layer should be tortillas, sauce, and cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly.
- Let the dish rest for 5 minutes before serving. Garnish with cilantro and diced red onions.
Notes
- Use whole wheat or corn tortillas for extra fiber.
- Make it vegan by using dairy-free cheese.
- Add heat with jalapeños or chipotle peppers.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired