Enchilada Casserole with Butternut Squash & Goat Cheese
This crockpot enchilada casserole recipe is made with butternut squash and goat cheese. It's a one pot vegetarian dish that's perfect for meatless monday while still being comforting and satisfying.
Heat a frying pan over medium and add olive oil, onion and a pinch of salt. Cook down for 5-10 minutes, stirring often, until soft and slightly caramelized.
When it's done, add butternut squash, black beans, caramelized onions, smoked paprika, cumin, salt and enchilada sauce to a crockpot and stir. Close the lid and cook for 4 hours on high.
When it’s done and the squash is tender, stir in the fresh spinach and the tortillas.
Crumble the goat cheese over the top of the crockpot mixture and put the lid back on for another 5-10 minutes.
Once it’s ready to serve, add a few scoops of the casserole to your serving bowls and top each bowl with ½ avocado, a scoop of sour cream and a sprinkle of cilantro