Butternut Squash Enchilada Casserole

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Butternut Squash Enchilada Casserole in the same way as Butternut Squash, Yellow Onion, Poblano Pepper, Jalapenos, Oil, Cumin Powder, Pepper, Salt, Black Beans, Cilantro, Baby Spinach Leaves, Salsa, Corn Tortillas, Shredded Mexican Cheese

The ingredient of Butternut Squash Enchilada Casserole

  • 1 butternut squash medium sized peeled and diced approx 2 and 1 2 lbs
  • 1 yellow onion sliced
  • 1 poblano pepper cored and sliced
  • 2 jalapenos cored and sliced
  • 2 tablespoons oil high heat such as sunflower oil
  • 2 teaspoons cumin powder
  • pepper
  • salt
  • 15 ounces black beans drained and rinsed
  • 1 2 cup cilantro chopped
  • 1 cup baby spinach leaves fresh optional
  • 2 cups salsa or enchilada sauce
  • 8 corn tortillas small or 6 large cut into quarters
  • 1 2 cup shredded mexican cheese

Nutritions of Butternut Squash Enchilada Casserole

@type: nutritioninformation
@type: 290 calories
@type: 45 grams
@type: 10 milligrams
@type: 9 grams
@type: 11 grams
@type: 12 grams
@type: 2 5 grams
@type: 1060 milligrams
@type: 6 grams