5 cups butternut squash cubed
2 tablespoons olive oil
¼ teaspoon salt
Vegetable mixture:
½ onion , chopped
1 tablespoon olive oil
1 green bell pepper , chopped into cubes
1 red bell pepper , chopped into cubes
1 teaspoon cumin or more
1 teaspoon chili powder or more
8 oz corn (from the can, rinsed and drained)
15 oz black beans (from the can, rinsed and drained)
¼ teaspoon salt (add more, to taste)
Other ingredients for assembling the casserole:
1 cup salsa (to go on the bottom of the casserole dish)
12 corn tortillas , 6 inch diameter each (4 corn tortillas per each of 3 layers)
1 ½ cups sour cream (½ cup sour cream for each of 3 layers)
1 cup enchilada sauce (if you're gluten free, make sure to buy the sauce without gluten!)
1 ¾ cups Mozzarella cheese , shredded
Instructions
Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.
Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder.
Roast the vegetables in olive oil and spices on high-medium heat for about 1 minute, until charred just a bit.
Add corn. Add rinsed and drained black beans. Add roasted butternut squash.
Season with ¼ teaspoon + ⅛ teaspoon salt and taste. Add more salt if needed.
Add more chili powder or cumin, than indicated in the recipe, if needed.
How to assemble the butternut squash casserole:
Add 1 cup of salsa to the bottom of this 3-inch deep casserole dish and spread to coat the bottom evenly.
Layer 1. Top with 4 tortillas, overlapping to cover the bottom of the casserole dish. Spread ⅓ of the vegetable mixture over the tortillas. Top with ½ cup sour cream, dropping it in small dollops all over, then carefully spread it over the veggies. Pour ⅓ cup enchilada sauce evenly all over, at the same time spreading sour cream evenly all over. Sprinkle with ½ cup Mozzarella cheese.
Repeat the layer described above 2 more times. Total you will have 3 layers. On the final layer, add extra cheese: Sprinkle with ½ and ¼ cups Mozzarella cheese.
Cover with foil.
Bake at 375 F for 25 min
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