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.
Equipment
Ingredients
FOR THE CROCKPOT
- 2 tablespoon Olive Oil
- 1 large Onion finely chopped
- 1 large Butternut Squash about 4 cups
- 1 15.25 oz can Black Beans rinsed
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- ½ teaspoon Kosher Salt
- 1 15 oz jar Red Enchilada Sauce (I used Siete)
- 2 cups Fresh Spinach
- 6 Street Taco Sized Corn Tortillas cut into long strips
- 1 4 oz log Goat Cheese
FOR SERVING
- Avocado
- Sour cream
- Cilantro
Instructions
- 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