Butternut Squash and Black Bean Casserole
Makes 6 servings
1 medium-size butternut squash, peeled and cubed
1 yellow onion, diced
1 red bell pepper, cored and diced
2 jalapeños, cored and diced (seeds removed for less heat)
2 tablespoons olive oil
2 teaspoons ground cumin
Salt to taste
1 can (15 ounces) black beans, drained and rinsed
1⁄2 cup chopped cilantro, plus additional for topping
1 1 ⁄2 cups red salsa or enchilada sauce (divided)
8 (6-inch) soft corn tortillas
1 cup shredded cheddar cheese
1 cup fresh baby spinach leaves
2 avocados, diced, for topping
Yogurt and tomatillo salsa, for topping (optional) Prep time: 15 minutes. Cook time: 50
minutes. Total time: 1 hour, 5 minutes.
Preheat oven to 400 degrees.
Combine squash, onion, bell pepper and jalapeños in a 13-by-9-inch baking dish and toss with olive oil, cumin and salt until evenly distributed. Roast vegetables in preheated oven 30 minutes, or until squash is tender. Remove vegetables from oven and lower temperature to 350 degrees.
Transfer roasted vegetables to a large mixing bowl and add 1⁄2 cup salsa, the black beans and the 1⁄4 cup cilantro.
In the same baking dish used to roast the veggies, prepare the casserole by evenly spreading 1/3 cup salsa along the bottom. Cover salsa with a single layer of tortillas, tearing as needed to fit the dish. Top tortillas with one-third of the roasted vegetable mixture followed by 1/3 cup cheese. Continue layering with tortillas followed by 1 cup baby spinach leaves. Top with 1/3 cup salsa, half of the remaining roasted vegetables, then 1/3 cup cheese. Add a final layer of tortillas, a 1/3 cup salsa and the last portion of the vegetables on top. Sprinkle with remaining 1/3 cup cheese and bake in preheated oven 20 minutes, until light golden brown on top.
Garnish with additional cilantro. Cut into squares and serve with avocado and other toppings of your choice.
Per serving (with avocado): 430 calories, 51g carbohydrate, 15g protein, 21g fat (6g saturated), 429mg sodium, 15.5g fiber.