Butternut Squash Spinach Black Bean and Chorizo Enchilada Casserole
Ingredients
- 1 butternut squash, peeled and cut into 1 inch cubes
- 1 large red onion, cut into 1 in chunks
- 2 jalapeño peppers, seeded, deveined, and chopped
- 1 tablespoon ground cumin
- 2 tablespoons grape seed or vegetable oil
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 15.5 ounces can of black beans, rinsed
- 4 cups box of baby spinach
- 1 pound fresh chorizo sausage
- 2 cups shredded Mexican cheese
- 28 ounces can of red enchilada sauce
- 10 large corn tortillas
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments