Description
Rich butternut squash & black bean enchilada bake brings Mexican comfort to hearty dinner tables. Layered flavors merge roasted vegetables, spices, and melted cheese for a satisfying meal you’ll savor.
Ingredients
Scale
- 1 (15 oz/425 g) can red enchilada sauce
- 8 yellow corn tortillas
- 3 cups butternut squash (½-inch-diced, peeled)
- 1 (15 oz/425 g) can black beans, drained and rinsed
- 1 cup shredded Colby Jack or Mexican cheese
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ jalapeno, diced
- 1 tbsp olive oil or avocado oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt
- Pepper
- Cilantro
- Greek yogurt
Instructions
- Sauté Foundation: Heat olive oil in an oven-safe skillet over medium flame. Introduce diced onion, minced garlic, and chopped jalapeno, stirring until vegetables become translucent and fragrant.
- Vegetable Transformation: Add cubed butternut squash, generously seasoning with cumin, chili powder, salt, and pepper. Cook while occasionally covering with a lid, allowing vegetables to caramelize and develop deep, robust flavors.
- Ingredient Integration: Incorporate black beans and torn corn tortilla strips into the vegetable mixture, ensuring even distribution and creating a complex flavor profile.
- Sauce Fusion: Drench the skillet contents with enchilada sauce, creating a unified and rich culinary base that binds all ingredients together.
- Cheese Layering: Disperse half the cheese throughout the mixture, stirring to create pockets of melted goodness. Top with remaining cheese and transfer to a high-temperature broiler.
- Final Flourish: Broil until cheese transforms into a golden, bubbling crust. Remove from heat and garnish with fresh cilantro leaves. Serve with optional accompaniments like Greek yogurt, guacamole, or hot sauce to elevate the dining experience.
Notes
- Squash Caramelization Tip: Dice butternut squash uniformly to ensure even cooking and maximize caramelized edges for deeper flavor complexity.
- Spice Balance Strategy: Adjust chili powder and cumin quantities based on personal heat tolerance, allowing customizable flavor intensity.
- Tortilla Texture Hack: Use slightly stale corn tortillas for better absorption and structural integrity within the enchilada bake.
- Cheese Melting Technique: Select a cheese blend with good melting properties like monterey jack or mild cheddar to achieve optimal golden, stretchy coverage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 250
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 15 mg