This easy-peasey Mexican Delicata Squash and Black Bean Casserole recipe is a great way to enjoy any winter squash – not just delicata! Try it with butternut or acorn too.
Mexican Delicata Squash and Black Bean Casserole
- 2 delicata squash, peeled (optional) and diced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 pint mini peppers, roughly chopped
- Handful tomatillos, roughly chopped
- 2 jalapenos, cored and sliced
- 2 tablespoons high heat oil (such as sunflower oil)
- 2 teaspoons cumin powder
- ½ teaspoon red chili flakes
- sprinkle of salt & pepper
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups of your favorite salsa
- 8 small or 6 large corn tortillas; cut into quarters
- 1 and ½ cups shredded Mexican cheese
- Preheat the oven to 400°F then place the squash, onion, garlic, jalapeno, mini pepper and tomatillos in a 9 x 13” baking dish and toss with high heat oil. Sprinkle with cumin, salt & pepper (to taste) then mix until evenly distributed.
- Roast vegetables in the oven for about 40 to 45 minutes, until the squash is tender. Remove from oven then lower temperature to 350°F. Transfer the roasted vegetables to a large bowl along with 1 cup salsa, drained and rinsed black beans.
- Using the same baking dish that you roasted the veggies in, prepare the casserole by spreading a thin layer of the salsa along the bottom, then cover with a layer of tortillas. Top the tortillas with ⅓ of the roasted vegetable mixture then ½ cup cheese. Layer tortillas on top of the vegetables. Top with a thin layer of the salsa and another ⅓ of the roasted vegetables then ½ cup shredded cheese. Lastly, add the last of the tortillas, a thin layer of salsa and the last ⅓ of the vegetables on top.
- Sprinkle with remaining cheese and bake in the oven for 20 minutes, until light golden brown on top.
- Allow it to cool for at least five to ten minutes then cut into squares and serve.
- Garnish with guacamole or sour cream if you like.