Ingredients:
!/4c water
2 lbs butternut squash peeled and cut into ½" cubes. I used a whole medium squash.
1 med yellow onion diced
4 cloves garlic minced
1 t. ground cumin
1 t. chili powder
2c black beans. Note: I make beans in instant pot. 1c. dried beans to 2c. water, 1/2t salt. Set on bean setting and wait until button becomes depressed so you can freely open lid. Drain beans. Slightly mash with a potato masher so they blend with total mixture better.
8-10 corn tortillas cut into strips and then into small rectangles
Optional: 1c frozen chopped spinach, a half of a zucchini diced.
1 28oz can of La Victoria mild red enchilada sauce. This is what I used, but there is El Paso etc. out there. Mild is best.
3/4c shredded Daiya cheddar cheese Or mozzarella to sprinkle on top
- Peel, deseed and cut into 1/2" pieces. Place on parchment lined baking sheet.Bake at 400 degrees for 15 min or just barely fork tender. Place in large bowl and set aside.
Saute chopped onion in water and microwave for a min and then add garlic. Add a little more water if it gets too dry. Microwave one more min. You are just softening mixture.
Place all prepped ingredients in large mixing bowl w squash, cut tortillas,sauce,black beans and spices. Mix thoroughly. Spray 13x9 casserole pan with cooking spray. Pour whole mixture into 9x13 casserole pan
Sprinkle cheese over top. Cover w foil so it doesn’t touch cheese. Bake 350 degree for 30-45 min or until squash is easily pierced with a fork.
Serve with coleslaw or shredded lettuce , guacamole and corn salsa.
