Black Bean and Butternut Squash Casserole
A hearty and nutritious casserole combining butternut squash, black beans, and spices, perfect for vegetarians and gatherings.
Ingredients
Main Ingredients
- 1 whole butternut squash, diced
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 whole onion, chopped
- 2 cloves garlic, minced
- 8 whole corn tortillas
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- 1 cup shredded cheese (optional) Can be skipped for a dairy-free variant.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté onion and garlic until softened.
- Add diced butternut squash, black beans, corn, cumin, chili powder, salt, and pepper. Cook until squash is tender.
Assembly
- Layer corn tortillas in a baking dish, spreading a layer of the vegetable mixture and a bit of salsa each time.
- Repeat layers until all ingredients are used. Finish with a layer of salsa and cheese on top.
Baking
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Let it cool slightly before serving.
Notes
For best results, dice the butternut squash into small, even pieces for faster cooking. Add chopped jalapeños or red pepper flakes for added heat. Use flour tortillas if preferred.