I know that I already have a few enchilada-type recipes on here…but some of them take a prohibitively long time! This is the simplest, most delicious version that I’ve found, and doesn’t require the messy rolling, trying to get the perfect coverage of sauce on top of the tortillas, etc. In short: It has all the elements of delicious enchiladas with none of the fuss. AND, you can use the 2 lb pre-cubed butternut squash from Costco to get you on your way even faster!
6 cups Butternut Squash, cubed 1 Green Pepper, diced 1 Red Pepper, diced 1/2 Yellow Onion, diced 2–3 tsp Olive Oil 1/2 tsp salt 1/4 tsp black pepper 3/4 tsp ground cumin 3/4 tsp paprika 3/4 tsp garlic powder 2 15 oz cans Black Beans, drained and rinsed 8 Corn Tortillas, cut into bite size pieces 28 oz can Green Enchilada Sauce 2 cups Grated Cheddar, divided Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil, and toss butternut squash, bell peppers, and onion with olive oil and spices. Roast vegetables until tender, about 45–50 minutes, flipping a few times. Lower oven to 375 degrees F. In a large bowl, combine the roasted veggies, black beans, corn tortillas, enchilada sauce and 1 cup of the cheese. Evenly spread on the bottom of a large baking dish, then top with the remaining cheese. Bake until bubbly and cheese is melted, about 20 minutes. Top with garnishes like chopped cilantro, avocado or tomato and dig in!
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