Much like many of my other recipes, this is a really delicious way to pack in the vegetables while still feeling like you’re eating a comfort food feast. It is a labor of love, but it still doesn’t take much longer than an hour to prep/cook from start to finish. I served this with Spanish rice on the side to satisfy my love of Spanish rice (and, just, carbs in general) and a small salad to squeeze in some greens. I have listed out the veggies I used, but this is also a good kitchen-clean-out meal, where you can dump in extra veggies that are maybe close to going to waste.
Ingredients:
- 1/2 of a butternut squash
- Taco seasoning packet
- Chili powder
- Cumin
- Salt/pepper
- Olive oil
- 1 can black beans
- 1 can pinto beans
- 1 can corn
- 1 bell pepper (any color you like!)
- I small can of mild green chilies
- 1/3 of a red onion
- 1 large can of enchilada sauce
- Small corn tortillas (approx. 12)
- Light sour cream
- Shredded cheddar cheese (I prefer to buy a block and shred it myself – it only takes a couple extra minutes, and has so much extra flavor)
- Optional: Hot sauce, jalapenos, green onions, cabbage, salsa, and/or any other taco toppings you prefer
- Peel and chop up 1/2 of a butternut squash into bite-sized cubes.
- Toss the butternut squash cubes in olive oil and taco seasoning (I used store-bought taco seasoning because I had some on hand, but you could also make your own taco seasoning by mixing chili powder, cumin, onion powder, garlic powder, paprika, and salt).
- Spread the seasoned butternut squash cubes on a baking sheet and roast at 350 degrees for 25-30 minutes (oven times may vary).
- While the butternut squash is roasting, heat 1 TBSP olive oil in a pan.
- Add the following ingredients to the pan: 1 can black beans, 1 can pinto beans, 1 can of corn (or you could cut fresh corn off the cob for more flavor), 1 chopped bell pepper, 1 small can of mild green chilies, and 1/3 of a red onion chopped.
- As the veggie mixture cooks together in the pan, season with cumin, chili powder, and salt/pepper, to taste.
- Once the butternut squash is done roasting in the oven, transfer it into a bowl, and mash it with a potato masher until it is a creamy consistency.
- Next, it is time to layer: (1) Spoon a thin layer of enchilada sauce – just enough to coat the bottom of the lasagna dish; (2) lay down 4 small corn tortillas side by side on top of the enchilada sauce; (3) spoon about 1/3 of the pan veggie mixture on top of all the tortillas; (4) spoon about 1/3 of the butternut squash mash on top of the veggies; (5) spread a thin layer of light sour cream on top of the butternut squash; (6) spoon a layer of enchilada sauce on top of the sour cream; and (7) sprinkle shredded cheddar cheese on top of the enchilada sauce.
- Repeat for 3 layers, or until your ingredients are gone!
- Once you get to the top layer, spoon the remaining enchilada sauce over the whole casserole, and sprinkle the remaining shredded cheddar cheese on top.
- Cover the dish with foil, and bake at 350 degrees for 25 minutes. Then uncover, and bake for another 10 minutes or until the cheese on top is fully melted.
- Allow to sit for 5-10 minutes, then cut and serve!
- Optional: upon serving, top with sour cream, hot sauce, jalapenos, salsa, green onions, slaw, whatever taco toppings you enjoy!
