Layered enchilada casserole
Recipe type: Main
  • 15 ounces butternut squash, cubed (I used frozen)
  • 15 ounces black beans, rinsed and drained
  • 3 green onions, diced
  • 5 ounces fresh spinach leaves
  • 9 small corn tortillas
  • 4-6 ounces shredded cheddar cheese
  • 10 ounces enchilada sauce
  • 1 jalapeno, diced small
  • 1 cup corn (I used frozen)
  • Olive oil
  • Salt and pepper, to taste
  1. Preheat the oven to 475 degrees F.
  2. Heat a large, deep skillet over medium high heat. Add a drizzle of olive oil to the pan, then add the butternut squash. Season with salt and pepper. Saute for about 4-5 minutes, until tender.
  3. Add the fresh spinach leaves, jalapeno, corn, and green onions to the pan, and then cook until the spinach is wilted, about 2-3 minutes.
  4. Turn off the heat, and then stir in the black beans.
  5. Next, create the casserole. Add a thin layer of enchilada sauce to the bottom of a 9"x9" pan. Add a layer of tortillas, then a layer of the butternut squash filling. Sprinkle with a thin layer of cheese, and another thin layer of enchilada sauce. Repeat the process, until there are three layers. Add the remaining enchilada sauce on top, then cover with foil and place in the oven.
  6. Bake for 15 minutes covered, then remove the foil, sprinkle with an additional layer of cheese, and bake for an additional 5 minutes, until the cheese is bubbly.
  7. Remove from the oven and let rest for at least 5 minutes before slicing and serving. Enjoy!
Recipe by Helpful Homemade at