Butternut Squash Black Bean Enchilada Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered enchilada casserole featuring butternut squash and black beans with red enchilada sauce and cheese, built like a lasagna for easy assembly. Warm, comforting, and subtly sweet, it's a vegetarian main that feels indulgent.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 1 tablespoon minced garlic
- 1 jalapeño (diced (with seeds and ribs removed))
- 3 cups butternut squash (peeled and diced)
- 1 1/4 cup salsa
- 1/4 cup chopped cilantro + plus more for serving
- 1/2 teaspoon EACH red chili powder and coriander powder
- 1 teaspoon cumin powder
- 1 15 oz can black beans, drained and rinsed
- 1 1/2 cups red enchilada sauce
- 6 tortillas (cut into 1inch thick strips)
- 1 1/2 cups Monterey Jack or cheddar cheese
- 3 scallions (chopped)
- sour cream (to serve)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1154mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 715mg
- Calcium
- 312mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.