Butternut Squash Black Bean Enchilada Casserole

Ingredients

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Squash

  Winter, butternut, raw

  3 cup, cubes or 420g

• Salsa

  Sauce, ready-to-serve

  1 ½ cup or 390g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

• Water

  Plain, clean water

  4 tbsp or 59g

• Chili powder

  Spices

  ½ tsp or 1g

• Coriander leaf

  Spices, dried

  ½ tsp or 0.3g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Pace, Enchilada Sauce

  1 ½ cup or 360g

• Tortillas

  Ready-to-bake or -fry, corn

  6 tortilla or 144g

• Cheddar cheese

  1 ½ cup, shredded or 169g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Sour cream

  Reduced fat, cultured

  6 tbsp or 90g

Directions

1. Warm the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the chopped onion and diced jalapeño; cook, stirring occasionally, until the onion is translucent, 4–5 minutes. Stir in the minced garlic and cook until fragrant, 30–60 seconds.
3. Stir in the butternut squash, salsa, chili powder, cumin, dried coriander, water, and a pinch of salt and black pepper. Mix in about two-thirds of the fresh cilantro. Reduce heat to medium-low, cover, and cook until the squash is tender, 25–30 minutes. Fold in the drained black beans and remove from heat.
4. Preheat the oven to 400°F and position a rack in the center.
5. Spread 1/4 cup enchilada sauce over the bottom of a large baking dish. Arrange half of the tortilla strips to cover the surface.
6. Spoon half of the squash-bean filling over the tortillas, top with half of the remaining enchilada sauce, then half of the cheese.
7. Repeat with another layer of tortillas, the remaining filling, enchilada sauce, and cheese.
8. Bake until the casserole is bubbling at the edges and the cheese is melted, 10–15 minutes.
9. Let rest 5 minutes, then garnish with the chopped scallions, remaining cilantro, and sour cream before serving.