Mexican food is easy to make vegetarian because of the variety of ingredients you can use to make it. Which is totally fine with me because I LOVE the flavors in Mexican food. Whether it be chile verde sauce, red enchilada sauce, black beans, refried beans, smothered in cheese, chances are it’s going to be one of my new favorite recipes. This particular recipe is a new one for me and strays from my usual use of green enchilada sauce instead of red. I was pleased with the spicy kick of this dish and think that it’s a great way to incorporate lesser used ingredients that I hadn’t really thought about using in Mexican food before. The butternut squash was a delightful addition not only providing a nice texture to the dish but some good health benefits as well. Butternut squash is low in fat and is a great source for potassium which I’ve been needing since getting my butt back in the gym. It just goes to show how versatile Mexican recipes really can be.
This recipe is a quick and easy one for a weeknight dinner. If you wanted to skip the baking portion I’m sure you could, it would just mean your cheese would not be as melty. To remedy this, you could also cook it on the stove only and place a lid on your pan after adding the cheese. Just be careful not to leave the lid with the heat on too long or things could get mushy. You could also add a variety of other ingredients if you have them on hand. Next time I think I will add some corn and maybe some tomatoes too. I hope you enjoy this recipe! Let me know in the comments below what you think.
This recipe adapted from ambitious kitchen.
Vegetarian Enchilada Casserole
3 cups diced butternut squash, I used frozen, but if you’re feeling feisty you could also use fresh
1 15oz can black beans, drained and rinsed
1 8oz can diced green chiles
1/2 yellow onion, diced
4 cloves garlic, minced
2 tsp cumin
2 tsp chili powder
1 15oz can red enchilada sauce
7 corn tortillas, cut into thick strips
1 cup Mexican style cheese, or whatever cheese you prefer
Olive oil – about a Tbsp to cook ingredients
Salt and pepper to taste
Garnish – I used sliced avocado and chopped cilantro, but next time will also use sour cream to cut the spiciness of the dish
- Preheat oven to 350°F
- Heat olive oil over medium high heat and add onion, garlic and green chiles. Cook for about 3 minutes or until onions are translucent.
- Add squash and spices and cook for about 10 minutes or until the squash can be pierced with a fork. You don’t want to cook it until the squash is mushy so make sure you check it.
- Add black beans, tortilla strips and enchilada sauce and 1/2 of your cheese. Stir to combine.
- Once everything is heated through, pour mixture into an 8×8 baking dish and sprinkle remaining cheese on top.
- Bake for about 10-15 minutes or until cheese is melted.
- Remove from oven and top with desired garnishes.