One of my friends was looking for a recipe to use up some butternut squash. This is the perfect fall recipe! In fact, it is also the perfect recipe for giving: I make this for every friend who becomes a new parent. Just put it in one of those disposable tin casserole dishes and they won't ever have to worry about returning it!
Here is the recipe - Oh! I should give credit where credit is due: I got this recipe when they were doing a cooking demonstration one day at my favorite grocery store, New Seasons. They had samples, and it was love at first taste. Enjoy!
2 cans drained black beans
4 cups cooked squash cubed and mashed
2 cans diced tomatoes – drained
1 cup diced onion
4 cloves of minced garlic
5 T olive oil
½ C chopped cilantro
2 C shredded pepper jack (or cheddar) cheese
4 t. Mexican seasoning (if you don't have any, just use chili powder, salt and a touch of cumin)
2 t. salt
12 corn tortillas
2 cans enchilada sauce
Preheat oven to 350 degrees. In a large skillet over medium heat, sauté onions and garlic with the Mexican seasoning and salt in olive oil until the onions are translucent. Combine the onions with the beans and cilantro. In a baking dish, put a layer of enchilada sauce in the bottom of the pan. Place a layer of tortillas on top, followed by half of the squash. Top the squash with half of the bean and onion mixture. Top that with half of the tomatoes. Finally, top the tomatoes with 1 C of the cheese. Cover the layers with enchilada sauce. Repeat with the remaining ingredients.
Cover and bake for about 25 minutes. Remove cover and bake an additional 10 minutes. Serve with sour cream and cilantro garnish.
