Butternut Squash and Black Bean Enchilada Casserole

Let me just start by saying that I LOVE this Butternut Squash and Black Bean Enchilada Casserole.  

I love that it's vegetarian and gluten free.  I love that it is healthy.  I love it's amazing flavor.  I love that my husband and kiddos happily eat this.  I love that my husband doesn't even miss meat in this enchilada.  I love eating it for leftovers. I love that I can make it ahead and stick it in the fridge until I am ready to bake. I really just love everything about this enchilada casserole.  

I've made this enchilada casserole by roasting an entire butternut squash (b/c that is much more economical aka affordable), and I've also made it using pre-cut raw butternut squash.  It tastes delicious both ways.  Personally I like the butternut squash I roast myself, but that is just b/c it is a tad faster to make since you can plan ahead and roast the squash hours or even days ahead of time.  

If you are going to roast the squash yourself first here is a quick How To Cook/Roast Butternut Squash and Dice it tutorial.  

First, wash your squash whole and then stab your squash with a knife in several places around the squash.  Cook it at 350 degrees on a lined pan for about 45 minutes until the squash feels soft.  

After your squash is cooked and cooled enough (it can be cold) to be able to handle it you can now dice your squash.  

Cut both ends off of your squash and then cut it in half where the neck and head meet.  

Next, working with the neck of the squash (the skinny part) cut the skin off.  You can peel it, but I think that is more difficult and takes more time.   

 Now you can quickly and easily dice the neck of the squash in 1/4 inch pieces.  

Working with the round part of the squash again cut or peel the skin off of the squash.  Next, cut the squash in half and scoop out the seeds.

Finally, cut the squash in strips and dice it in 1/4 inch pieces.  

After your squash is roasted and diced you can throw everything else in a pan to mesh all of the flavors and get this beautifully colorful enchilada filling.  Yum!

Butternut Squash and Black Bean Enchilada Casserole

Recipe: Alohamora slightly adapted from Skinnytaste

Active Time: 30 minutes 

Inactive Time: about 1 hour (including cooking your squash) 

Servings: 6-8

Ingredients:

1 1/4 c. red enchilada sauce (homemade or canned) 
1 tsp olive oil
1 whole butternut squash, roasted and diced into 1/4 inch pieces
3/4 c. onion, diced
3 cloves garlic, minced
1 (10 oz) can Rotel tomatoes with cilantro 
1 (4 oz) can green chilies
1 (15 oz) can black beans, rinsed and drained
1/4 tsp. cumin
1/4 tsp. chili powder
1/4 cup water
15-18 corn tortillas
2 c. sharp cheddar cheese

Garnish with sour cream and scallions (optional)

Directions:

1. Roast butternut squash in the oven at 350 for 45 minutes or microwave the squash whole (stab it a few times and cook on a plate or paper towel) for 5 minutes to soften it and make it easier to cut.   Dice the squash and set it aside.  
2. If you cut the squash raw (or mostly raw from the microwave) place the diced squash in a bowl and cook it in the microwave for 2 more minutes. 
3. Preheat oven to 375.  
4. In a large pan/skillet over medium heat place the olive oil, onions, garlic, and diced green chilies. Cook for 3-5 minutes until onions are translucent.  
5. Lower the temperature to medium-low and add the diced butternut squash, Rotel tomatoes, black beans, water, cumin, and chili powder.  Since your squash is already cooked you only need to simmer it for about 5 minutes stirring occasionally.  If your squash is raw (pre-diced add about 1/2 c. more water) or mostly raw (b/c you cooked it in the microwave) simmer it and stir it occasionally for about 25-30 minutes until the squash is tender.
6. In a 9 x 12 baking dish place about 1/4 c. enchilada sauce on the bottom to provide a thin coat.  I ended up buying a large can of red enchilada sauce, using the what I need, and freezing the rest for next time. 
7. On top of the thin layer of enchilada sauce layer 5 corn tortillas, 1/3 of the butternut squash filling, about 1/4 c. sauce, and cheese.  Repeat 2 more times ending with cheese on top.
8. You can actually make this meal ahead and place it in the fridge until you are ready to bake.
9. Bake uncovered at 375 for 10 minutes until it is hot and cheese is melted.
10. Enjoy!  This meatless meal is downright tasty!