Black Bean and Butternut Squash Casserole
A hearty and nutritious casserole made with butternut squash, black beans, and corn, perfect for a cozy dinner or potluck.
Ingredients
Main Ingredients
- 1 piece butternut squash, diced Make sure to dice into small, even pieces for faster cooking.
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 8 pieces corn tortillas Flour tortillas can be used as well if preferred.
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder Add chopped jalapeños or red pepper flakes for heat if desired.
- to taste Salt and pepper
- 1 cup shredded cheese (optional) Can substitute with a dairy-free alternative.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté onion and garlic until softened.
- Add diced butternut squash, black beans, corn, cumin, chili powder, salt, and pepper. Cook until squash is tender.
Assembly
- Layer corn tortillas in a baking dish, spreading a layer of the vegetable mixture and a bit of salsa each time.
- Repeat layers until all ingredients are used. Finish with a layer of salsa and cheese on top.
Baking
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Let it cool slightly before serving.
Notes
Serve warm, topped with fresh cilantro or a dollop of sour cream. Pairs well with a green salad or avocado on the side. Leftovers can be stored in the refrigerator for 3-4 days.