Making Thyme for Health · by Sarah Rotavera★ 5.0 (3)
Butternut Squash Enchilada Casserole
NUTRITION · PER SERVING90M COOK
CAL 20%·PRO 25%
CARBS 59G59% OF CAL
14G FIBER9G SUGAR36G OTHER
FAT 15G35% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash layered with tortillas, black beans, spinach, and enchilada sauce. A crowd-pleasing vegetarian casserole that is vegan and gluten-free.
mainmexicancasserolebeans🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1½ cups 1-inch cubed butternut squash (from 1 medium-sized squash (approx 2lbs))
- 1 yellow onion (thinly sliced)
- 2 poblano peppers (thinly sliced (can sub jalapeños or bell peppers))
- 1 tablespoon high heat oil (or oil spray) (such as avocado oil)
- 2 teaspoons ground cumin
- 16 ounces enchilada sauce (or salsa)
- 1 15-ounce can black beans (drained and rinsed)
- ¼ cup chopped cilantro (optional)
- 8 tortillas (cut into quarters; I use corn tortillas)
- 2 ounces baby spinach (roughly chopped)
- 1¼ cup Mexican-style shredded cheese (I use Violife to keep the recipe dairy-free)
- salt & pepper, avocado, plain yogurt and cilantro (for serving)
At a glance
PER SERVING · TIME 90M
CAL 20%·PRO 25%
CARBS 59G59% OF CAL
14G FIBER9G SUGAR36G OTHER
FAT 15G35% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 10m
- Sodium
- 864mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1223mg
- Calcium
- 168mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 864MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.