Roasted Butternut Squash and Black Bean Bake

So, this is pretty much the best thing I’ve made in a while. I’ve been trying to cook more meatless meals because 1) its cheaper and 2) much easier on the waistline.

Introducing my Butternut Squash and Black Bean Bake! It has pretty much the same ingredients that you’d use in enchiladas, but easier. Basically, I wanted to be able to just spoon it into a 9×13 and bake without much effort.

The only effort this dish really takes is peeling and dicing the squash. Which is HARD, people. Or maybe its just because I was trying to dice a squash after spending an hour at the gym doing arms.

OR, you could just buy pre-diced butternut squash.

This is a delicious combination of roasted butternut squash, black beans, jalapeno, whole wheat tortilla strips, covered homemade enchilada sauce and topped with cheese.

Here’s the recipe!

Roasted Butternut Squash and Black Bean Bake

2014-06-19 22:49:53

Serves 6

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Prep Time

20 min

Cook Time

30 min

Prep Time

20 min

Cook Time

30 min

Ingredients

1. 2 teaspoons olive oil
2. 3 cloves garlic, minced
3. 1 jalapeno, seeded and diced
4. 3 cups 1/2 inch diced, peeled butternut squash
5. 1 teaspoon cumin
6. 1 teaspoon chili powder
7. 1 can low-sodium black beans, rinsed and drained
8. 8 whole wheat tortillas (taco size), sliced into strips
9. 1 3/4 cup 2% reduced fat Fiesta-style cheese
10. avocado slices, for garnish
11. cilantro, for garnish
12. sour cream, for garnish

For the sauce

1. 3 cups no salt added chicken broth
2. 1/4 cup no salt added tomato paste
3. 1/4 cup flour
4. 2 Tbsp olive oil
5. 2 tsp cumin
6. 1/4 tsp garlic
7. 1/4 tsp onion
8. 1/4 tsp chili powder

Instructions

1. Preheat your oven to 400 degrees.
2. Combine olive oil, garlic, jalapeno, squash, cumin and chili powder in a large bowl, toss to combine.
3. Place in a 9x13 baking dish and roast in the oven for 15-20 minutes, checking to see if the squash becomes fork tender. Be careful to not let the squash burn.
4. Meanwhile, make the enchilada sauce. Heat the olive oil, then add tomato paste, flour, and spices, whisk and cook for 1 minute. Whisk in broth, bring to a boil, then reduce to a simmer for 8 minutes.
5. Remove squash from oven once fork tender, return to large bowl. Add black beans, tortilla strips, and enchilada sauce. Add 1/2 cup of cheese.
6. Place back into the 9x13 dish. Sprinkle the rest of the cheese on top.
7. Bake at 350 degrees for 30 minutes.
8. Top with sour cream, cilantro and avocado slices!

By Emily @ Zen & Spice

Adapted from Tasty Kitchen

Adapted from Tasty Kitchen

Zen & Spice https://zenandspice.com/

Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!