Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 package (20 oz or 3 cups) pre-cut butternut squash cubes
  • 1 package (6 oz or 3 cups) shredded Mexican four-cheese blend
  • 1 can (15 oz) black beans, rinsed and drained
  • 3/4 cup corn
  • 1 1/2 cups salsa
  • 1 packet (1 oz) Old El Paso™ taco seasoning mix
  • 2/3 cup water
  • 1/2 teaspoon salt
  • 1 can (14 oz) Old El Paso™ Enchilada Sauce
  • 4 8-inch whole wheat flour tortillas
  • Sliced green onions, chopped fresh cilantro for garnish
  • Sour cream for serving

Instruction

  • Begin by gathering your ingredients.
  • Heat the olive oil in a skillet over medium-high heat and cook the onions until soft and transparent, 5-7 minutes.
  • Add the garlic and cook for another minute. Add the beans, corn, salsa, butternut squash, water and seasoning mix.
  • Simmer for 25-35 minutes or until the butternut squash is soft.
  • Preheat the oven to 350°F.
  • Spread about 1/4 cup of enchilada sauce along the bottom of a 9x13-inch casserole dish.
  • Lay 2 tortilla shells over the sauce so they touch the ends of the dish and overlap each other in the middle.
  • Spread half of the filling over the tortillas, then pour half of the remaining enchilada sauce over it, then sprinkle with cheese. Repeat the layers; place two more tortillas over the cheese, add the remaining filling, pour the remaining enchilada sauce over, and top with the remaining cheese.
  • Cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 8-10 minutes or until the cheese is melted and bubbly. Let sit for 5 minutes before serving. Garnish with sliced green onions and chopped cilantro. Serve with sour cream if desired.