Butternut Squash and Black Bean Enchilada Bake
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1½ pounds butternut squash, cubed
  • 2 Tablespoons olive oil
  • 8 corn tortillas, chipotle-flavored (such as La Tortilla Factory), sliced in half
  • 1 7-ounce can chipotle chili peppers in adobo sauce, chopped, sauce reserved
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can diced tomatoes, in liquid
  • 1 4-ounce can diced green chilies
  • 1 cup Monterey jack cheese
  • Sour cream (optional)
  • Fresh cilantro (optional)
Instructions
  1. Preheat oven to 400 degrees F. Toss cubed butternut squash with oil on a large, rimmed baking sheet and roast for about 20 minutes, or until squash is tender when pricked with a fork. Reduce oven heat to 350 degrees F.
  2. In a 13x9x2 glass baking dish, spoon about 2 tablespoons of adobo sauce to cover the bottom of the pan. Top with a layer of tortillas and set aside.
  3. In a large bowl, combine black beans, tomatoes, chopped chipotle peppers, diced green chiles and remaining adobo sauce. Layer about ½ of the mixture into the glass baking dish, on top of the tortillas. Cover with about ½ of the cheese mixture and repeat, finishing with a layer of cheese on top.
  4. Bake at 350 degrees F for about 20-25 minutes or until cheese has thoroughly melted and is beginning to bubble around the edges. Let stand for at least 5 minutes before serving and top with sour cream and fresh cilantro, if desired.
Recipe by In Good Taste at http://ingoodtaste.kitchen/black-bean-enchilada-bake/