Comforting Butternut Squash & Black Bean Enchilada Bake Recipe - Beard and Bonnet
The captivating butternut squash & black bean enchilada bake recipe guarantees hearty comfort in every bite. Spicy, creamy goodness awaits when you explore this irresistible family-friendly dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.beardandbonnet.com.
Ingredients
- 1 (15 oz/425 g) can red enchilada sauce
- 8 yellow corn tortillas
- 3 cups butternut squash (½-inch-diced, peeled)
- 1 (15 oz/425 g) can black beans, drained and rinsed
- 1 cup shredded Colby Jack or Mexican cheese
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ jalapeno, diced
- 1 tbsp olive oil or avocado oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt
- Pepper
- Cilantro
- Greek yogurt
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