Are you looking for a healthy, flavorful, and filling meal perfect for any season? Look no further than this Excellent Enchilada Casserole! Packed with nutritious ingredients like delicious butternut squash, kale, black beans, and fresh veggies, this recipe is sure to satisfy you. Why wait? Give this recipe a try today and enjoy a delicious meal.
Servings: 4-6 Servings
Preparation Time: 15-20 Minutes
Cooking Time: 25-30 Minutes
Total Time: 40-50 Minutes
- 1 medium or 2 small butternut squashes, peeled and cut into 1-inch cubes
- 1 can of drained and rinsed low-sodium black beans
- 1 1/2 cups fresh corn kernels
- 2 diced tomatoes
- 1/4 cup low-sodium vegetable broth
- 10 small corn tortillas cut into strips
- 1/4 to 1/2 diced large red onion
- 1-2 cloves minced garlic
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 2 teaspoons lime juice
- 6-8 finely chopped large kale leaves
- A few sprigs of chopped cilantro
- 1 diced jalapeño pepper
- 2 diced green onions
- 1 diced avocado
- Salt and pepper to taste
- Preheat oven to 450° F (225° C).
- In a non-stick skillet over medium-high heat, add vegetable broth and sauté the onions for 5 minutes, stirring frequently.
- Add the garlic and sauté for 30 more seconds.
- Add the butternut squash, chili powder, cumin, and paprika.
- Stir to coat then reduce heat to low and cover.
- Cook until the squash is tender (about 10-15 minutes). (See cooking tip)
- Add the black beans, corn, tomatoes, lime juice, and kale. Cook for an additional 3 minutes until the kale is wilted. Season with salt and pepper.
- Bake the tortilla strips for 3-5 minutes (or until golden) on a cookie sheet. (See cooking tip)
- Flip the tortilla strips and continue to cook them for about 3-5 minutes (or until golden).
- Stir in the tortillas and simmer for about 10 minutes until the liquid has boiled down.
- Remove from heat and cool for 10 minutes.
- Top with jalapeño, cilantro, green onions, and diced avocado. Consider topping the enchilada casserole with salsa or sour cream.
- Ensure you don’t overcook the butternut squash. It's important to cook it until it's tender but not mushy, otherwise, it can break apart and lose its shape in the dish. To check if the squash is done, gently pierce a piece with a fork or knife. If it's easily pierced, it's done. If it's still hard, it needs to cook for longer.
- Ensure you don't overcook the tortilla strips.