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
- 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
- 1 Avocado
- Pico de Gallo
- Sour Cream
- Shredded Cabage
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.
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.
Spread evenly and top with the remaining 1/2 cup of cheese. Bake until bubbly, roughly 22 minutes.
Top with your favorite flavors such as avocado, sour cream, and cabbage (for some extra anti-oxidants)!