BUTTERNUT SQUASH AND BLACK BEAN ENCHILADA CASSEROLE ENJOY DAN:

        BUTTERNUT SQUASH AND BLACK BEAN ENCHILADA CASSEROLE  

                                                                                                  By CHEF DAN:                                        

Serves 4

ROASTED BUTTERNUT SQUASH:

4 cups butternut squash, cubed

2 tablespoon olive oil

Sea salt to taste

VEGETABLE MIXTURE:

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

2 bell peppers, red yellow or green, chopped into cubes

1 teaspoon EACH cumin jalapeño powder and chili powder

1 (15 Oz) can black beans, slightly drained

1 (10 Oz) can ROT*TEL tomatoes with green chilies

Sea salt to taste

CASSEROLE INGREDIENTS:

1 cup salsa Verde

6-8 corn tortillas (2 tortillas per each layer of 3)

1 cup Mexican sour cream (about 1/4-cup per each layer)

1 (15 Oz) can red enchilada sauce

1 cup shredded jalapeño cheddar cheese

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Line a prepared baking sheet with aluminum foil; add 1 tablespoon oil.

2.   Peel squash and slice into cubes: then toss in a bowl with oil and salt.

3.   Place butternut squash on baking sheet and roast for 30 minutes.

ROASTING VEGETABLES:

1.   Add oil in a skillet over medium-high heat and when sizzling.

2.   Add onions and next 5 ingredients, sauté for 4-5 minutes.

3.   Add black beans and RO*TEL tomatoes and sauté for 4 more minutes.

4.   In prepared casserole dish, spread salsa Verde on the bottom of dish.

5.   Add 2 tortillas over the salsa Verde.

6.   Spread 1/3-vegetables mixture over tortillas.

7.   Top with sour cream, spreading evenly over the top.

8.   Pour enchilada sauce evenly over the cream cheese.

9.   Sprinkle with jalapeno cheese.

10  Repeat until with remaining ingredients.

11  Cover with foil.

12  Bake at 375 F for 25 minutes, then remove foil; bake 10 minutes;

ENJOY DAN:                                SHARING LIFE LOVE AND LAUGHTER!!