Sweet Peas and Saffron · by Annie★ 4.5 (13)
Enchilada Casserole (Freezable + Make Ahead)
NUTRITION · PER SERVING75M COOK
CAL 21%·PRO 41%
CARBS 58G55% OF CAL
9G FIBER0G ADDED0G INTRINSIC41G OTHER8G TOTAL SUGAR
FAT 15G32% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A black bean and butternut squash enchilada casserole layered with tortillas and enchilada sauce. Creamy, comforting, and make-ahead friendly for busy weeknights.
mainmexicancasserolebeans🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 cups butternut squash (peeled, seeds removed and cut into 1 inch cubes; see note 1)
- 1 tablespoon olive oil
- salt and pepper
- 19 oz can of black beans (540 mL ; drained and rinsed)
- 11.5 oz can of corn kernels (341 mL; drained and rinsed)
- 20 oz enchilada sauce (2 cans/600 mL; see note 2)
- 2 tortillas (large; cut in quarters)
- 2 cups cheese (shredded; mozzarella or monterey jack)
At a glance
PER SERVING · TIME 75M
CAL 21%·PRO 41%
CARBS 58G55% OF CAL
9G FIBER0G ADDED0G INTRINSIC41G OTHER8G TOTAL SUGAR
FAT 15G32% OF CAL
5G SAT10G 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
- 55m
- Sodium
- 1313mg
- 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
- 848mg
- Calcium
- 371mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1313MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.