Butternut Squash Enchilada Verde
An easy and delicious, slightly spicy dinner to keep your friends and family warm!
- 2 cups salsa verde (16 ounces)
- 4 whole wheat tortillas – sliced into strips
- 1 butternut squash, peeled and cut into ¼ inch cubes
- 1 14.5 ounce can black beans, drained and rinsed
- 3 cups shredded Montery Jack Cheese (or less, to taste)
- Sour cream OR plain greek yogurt, chopped cilantro and/or sliced jalapenos for topping (optional)
1. Heat oven to 375° F. Spread 1/2 cup of the salsa in a 9-by-13-inch baking dish and top with ¼ of the tortillas. Top with another 1/2 cup salsa, a third of the butternut squash, a third of the beans, and 1 cup of the cheese, spreading evenly. Repeat the layering 2 more times, reserving the final 1 cup of cheese. Cover with foil.
2. Bake for 1 hour, until the squash is tender. Uncover and sprinkle with the reserved 1 cup of cheese. Broil 8 inches from the heat for 2 to 3 minutes, until bubbling and browned in spots. Remove from oven and let stand for 15 minutes. Top with dollops of sour cream or greek yogurt, the cilantro and jalapeños before serving, if desired.
Recipe adapted from Real Simple, October 2015 issue