Butternut Squash Enchiladas


1 tablespoon olive oil

1 medium onion, chopped

1 tablespoon minced garlic

1 jalapeño, diced (with seeds and ribs removed)

3 cups butternut squash, peeled and diced

1 1/4 cup salsa

1/4 cup chopped cilantro, plus more for serving

1/2 teaspoon red chili powder

1/2 teaspoon coriander powder

1 teaspoon cumin powder

one 15 Oz. can, black beans, drained and rinsed

1 1/2 cups red enchilada sauce

6 tortillas, cut into 1" thick strips

1 1/2 cups Pepper Jack Cheese, shredded

3 scallions, chopped

sour cream and avacado for topping

Heat olive oil over medium high heat in a fry pant.

Add onions, jalapeño, and cook for 4 to 5 minutes until onions are translucent.

Add garlic and continue to cook for 1 minute.

Add cubed butternut squash, salsa, cilantro, chili powder, cumin, coriander, water and salt and pepper.

Cover and cook over medium low heat for about 25 to 30 minutes or until squash is tender.

Add black beans, then stir to combine.

Position a rack in the center of the oven and preheat your oven to 400.

Place a 1/4 cup of enchilada sauce into a large baking dish.

Lay tortilla strips cover the surface.

Spoon half of the filling over tortillas, top with half of the enchilada sauce and then half of the cheese.

Repeat a second layer followed by the sauce and layer on the cheese.

Bake enchilada casserole or 10 to 15 minutes or until the cheese melts.

Top with scallions and additional chopped cilantro.

Serve with sour cream and sliced avacado Enjoy!
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