Motherhood · Recipes

Veggie Enchilada Casserole

1 small butternut squash (cooked and mashed)
1 can black beans (rinsed)
1 red bell pepper, diced
1 small onion, diced
1-2 zucchini, chopped
1 cup mushrooms, chopped
4 tortillas
1/2 cup cheese (optional)
2 tablespoons nutritional yeast
Enchilada sauce (green or red)

Spices for roasting veggies: generous amounts of salt, garlic powder, cumin, chili powder, and lime juice

For guacamole:
small tomato
reserve a bit of your diced onion
lime juice

Rice for side (1 cup of rice, two cups of broth)

Roast seasoned veggies at 425 degrees for about 20 minutes. Cut tortillas into 4 pieces. Layer half the pieces in the bottom of a casserole dish. Spoon out the butternut squash into an even layer. Sprinkle with nutritional yeast. Add your cooked black beans and all those delicious roasted veggies. Top with the other 8 pieces of tortilla, your enchilada sauce, and cheese. Pop back in oven at 325 until the cheese is melted. Serve with generous amounts of guacamole!

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