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Home » Butternut Squash Enchilada Casserole

Butternut Squash Enchilada Casserole

November 4, 2015 by Making Thyme for Health Leave a Comment

Butternut-Squash-Enchilada-Casserole-0

Butternut Squash Enchilada Casserole

Prep time:
Cook time:
Total time:
Serves: 6

Roasted butternut squash layered with tortillas, peppers, black beans and enchilada sauce makes for an irresistible casserole that’s sure to please a crowd!

Ingredients

medium sized butternut squash, peeled and diced (approx. 2 and 1/2 lbs)
1 yellow onion, sliced
1 poblano or green bell pepper, cored and sliced
2 jalapenos, cored and sliced
2 tablespoons high heat oil (such as sunflower oil)
2 teaspoons cumin powder
sprinkle of salt & pepper
1 (15 ounce) can black beans, drained and rinsed
1/2 cup cilantro, chopped
1 cup fresh baby spinach leaves (optional)
2 cups salsa or enchilada sauce
8 small or 6 large corn tortillas; cut into quarters*
1 and 1/2 cups shredded Mexican cheese (or shredded vegan cheese)

Instructions

View the full recipe at Making Thyme for Health →

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Filed Under: Gluten-Free, Main Dishes Tagged With: butternut squash, casserole, dinner, enchilada, mexican

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