Butternut squash enchilada casserole

I can't even begin to describe how freaking YUM this is. It's the perfect bled on comfort food and health food.

This is a great vegan meal to make for the fam and you don't have to wonder if they'll like it because it's "healthy", just don't tell them! 

P.S. Thank god for Pinterest because sometimes you need a little inspo to find a gem recipe like this one and turn it vegan! 

Ingredients

Roasted butternut squash:

  • 4-5 cups butternut squash, cubed (I found the cutest zigzag precut butternut squash at Trader Joes)
  • 2 tablespoons olive oil
  • salt

Vegetable mixture:

  • 1/2 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
  • salt
  • 1 can corn, rinsed
  • 1 can black beans, rinsed and drained
  • 1/4 teaspoon and 1/8 teaspoon salt

Ingredient for assembling the casserole:

  • 1 cup salsa (to go on the bottom of the casserole dish)
  • 12 corn tortillas, 6 inch diameter (4 corn tortillas per each of 3 layers)
  • 1 cup enchilada sauce 
  • 1 small can of green chillies 
  • 1 and 1/2 and 1/4 cups VEGAN Mozzarella cheese (1/2 cup mozzarella cheese for each layer plus extra on top, I bought mine at Trader Joes)

 

Instructions

Roasted butternut squash:

  1. Preheat the oven to 375 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
  2. Peel the squash and slice it into 3/4 inch cubes. You will only need about 1/2 of the medium size squash. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
  3. Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly.

Roasting Vegetables on stove top:

  1. 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, and roast the vegetables in olive oil and spices on high heat until charred just a bit. Mid-way through, add corn, then rinsed and drained black beans. Add roasted butternut squash. Season with 1/4 teaspoon + 1/8 teaspoon salt and taste. Add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed.

Assembling the casserole: 

  1. I used a casserole dish 11 inches long x 8.5 inches wide x 3 inches deep. Add 1 cup of salsa to the bottom of this 3 inch deep casserole dish and spread to coat the bottom evenly. Top with 4 tortillas, overlapping to cover the bottom of the casserole dish.
  2. Spread 1/3 of the vegetable mixture over the tortillas. Carefully spread the veggies. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
  3. Spread 1/3 of the vegetable mixture over the tortillas. Carefully spread the veggies. Pour 1/2 cup enchilada sauce evenly all over, at the same time spreading canned green chillies evenly all over. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
  4. Spread 1/3 of the vegetable mixture over the tortillas. Pour 1/2 cup enchilada sauce evenly all over, spreading sour cream evenly all over. Sprinkle with 1/2 and 1/4 cups Mozzarella cheese. Cover with foil.
  5. Bake at 375 F for 25 minutes covered, then remove foil, and bake for 10 more minutes uncovered.