Squash & Bean Enchilada Casserole
Ingredients:
2 cans black beans, rinsed & drained
4 cups cooked squash, cubed or mashed
2 cans Diced Tomatoes- drained
1 cup diced onion
4 cloves of garlic, minced
5 Tbls. olive oil
1/2 cup cilantro leaves
2 cup pepper jack cheese, shredded
4 tsp Mexican seasoning ( cumin, Mexican oregano and garlic powder)
2 tsp salt
12 corn tortillas
2 cans enchilada sauce ( or make you own.... recipe below)
Directions:
Preheat oven to 350º
In a large skillet over medium heat, saute onions, and garlic with the Mexican seasoning and salt in olive oil until the onions are translucent.
Combine the onions with the beans and cilantro
In a baking dish, put a layer of enchilada sauce in the bottom of the pan
Place a layer of tortillas on top, followed by half of the squash
Top the squash with half of the bean and onion mixture
Top that with half the tomatoes
Finally,top the tomatoes with 1 cup of pepper jack cheese
Cover the layers with enchilada sauce
Repeat wit remaining ingredients
Cover and bake for about 25 minutes
Remove cover and bake an additional 10 minutes
Serve with sour cream and cilantro to garnish
Enchilada Sauce
Ingredients:
3 tbsp. canola oil
1 tablespoon whole wheat flour
1/4 cup chili powder
2 cups reduced sodium chicken stock
10 oz. tomato paste
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. garlic salt
1/2 tsp. cocoa (not sweetened)
salt to taste
Directions:
1. In a medium saucepan, heat oil
2. Add flour, stirring with a wooden spoon until smooth. Cook for 1 minute.
3. Add chili powder and cook for 30 seconds.
4. Add stock, tomato paste, oregano, and cumin, and other spices. Stir to combine.
5. Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally. The sauce will thicken and smooth out. Adjust seasonings to taste.