Butternut squash, black beans, bell peppers, green enchilada sauce, and cheese come together to create perfection. With a quick roast and a mix, you can create such a hearty and satisfying vegetarian dish, that even your biggest meat-lovers won’t complain!
When you are craving all the flavors of Mexico, but not the tight-pants syndrome that follows, this one is for you!
Chef’s note: Be sure to use an enchilada sauce that is free of colors, dye’s preservatives or thickeners!
Butternut and Black Bean Enchilada Bake
Ingredients
- 1 Whole Red Bell Pepper, Chopped
- 1 Small Butternut Squash, Cubed Roughly 6 Cups
- 4 Whole Corn Tortillas, Organic, Diced
- 1 Can Green Enchilada Sauce
- 1.5 Cups Grated Cheese, Mexican Cheese Blend or Mozzarella
- 2 Cans Black Beans, drained and rinsed
- 2 Tsp Olive Oil
Optional
- 1 Avocado
- Cilantro
- Pico de Gallo
- Sour Cream
- Shredded Cabage
Instructions
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Pre-heat oven to 400 degrees F. Chop butternut squash and bell pepper. Toss together with 2 tsp olive oil and roast for 50 minutes.
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Lower oven temperature to 375 degrees F. In casserole dish, mix together the roasted vegetables, diced corn tortillas, enchilada sauce, black beans, and 1 cup of cheese.
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Spread evenly and top with the remaining 1/2 cup of cheese. Bake until bubbly, roughly 22 minutes.
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Top with your favorite flavors such as avocado, sour cream, and cabbage (for some extra anti-oxidants)!