Butternut Enchilada Casserole

2 T. olive oil

1 t. chipotle chili powder

1 t. sweet or smoked paprika

1 t. ground cumin

1/2 t. kosher salt

1 13-oz. package cubed butternut squash

1 chopped red bell pepper

1 chopped poblano chile

3/4 c. chopped red onion (from 1 onion)

1 15-oz. can black beans, drained and rinsed

15 5-1/2" corn tortillas, divided

2 c. (16 oz.) red enchilada sauce, divided

6 oz. pepper Jack cheese, shredded, divided

Cooking spray

Sliced avocado, chopped fresh cilantro, and jalapeno slices, for topping

Preheat oven to 400 degrees. Stir together oil, chile powder, paprika, cumin, and salt in a large bowl. Add squash, bell pepper, poblano chile, and onion; toss to coat.

Transfer seasoned squash to a large baking sheet lined with parchment paper; spread into a single layer. Bake until tender, 25-30 minutes. Transfer to a large bowl and stir in beans.

Cut 12 tortillas in half. Pour 1/2 c. enchilada sauce over bottom of an 8" square baking dish. Arrange 8 tortilla halves over sauce with flat edges of tortillas against sides of dish, overlapping as needed. Place 1 whole tortilla in center to cover sauce. Spoon half of squash mixture over tortillas. Sprinkle with 1/2 c. cheese.

Arrange 8 more tortilla halves and 1 more whole tortilla in same manner. Cover with 3/4 c. enchilada sauce. Top with remaining squash mixture and sprinkle with 1/2 c. cheese. Repeat with remaining 8 tortilla halves and 1 whole tortilla. Cover with remaining 3/4 c. enchilada sauce and sprinkle with remaining 1/2 c. cheese. Coat a piece of aluminum foil lightly with cooking spray and cover dish. 

Bake until heated through and cheese is melted, about 25 minutes. Remove foil and bake until bubbly, 5-10 minutes more. Top with avocado, cilantro, and jalapeno slices.

Serves 6.

Adapted from Real Simple magazine, Dec. 2023, p. 175.

Any-Meal Enchilada Casserole

1-1/2 c. sliced fresh button mushrooms

1 c. chopped onion

1 c. chopped green and/or red bell pepper

3 cloves garlic, minced

1 15-oz. can no-salt-added black beans, rinsed and drained

1 c. frozen whole kernel corn

2 t. chili powder

1 t. ground cumin

1-1/2 c. steamed cubed sweet potato (1/2" cubes)

Sea salt and freshly ground black pepper, to taste

10 6" corn tortillas, cut into quarters

1-3/4 c. fresh salsa

1 avocado, seeded, peeled, and chopped

1/4 - 1/2 c. chopped tomato

1/4 c. chopped fresh cilantro

Lime wedges

Preheat oven to 375 degrees. In a large skillet, cook mushrooms, onion, bell pepper, and garlic over medium heat for 5 minutes, stirring occasionally and adding 1-2 T. water as needed to prevent sticking.

Add beans, corn, chili powder, and cumin. Cook 2-3 minutes or until hot. Carefully stir in sweet potato cubes. Season with salt and pepper.

Spoon half the vegetable mixture into a 3-qt. rectangular baking dish. Top with half the tortilla wedges. Layer remaining vegetable mixture over tortillas and finish with remaining tortilla wedges. 

In a food processor, process salsa until mostly smooth. Spread over enchiladas.

Bake, covered, 25-30 minutes or until bubbly around edges. Sprinkle with avocado, tomato, and cilantro. Serve with lime wedges.

Adapted from ForksOverKnives.com.

Plant-Based Enchiladas

2 T. vegetable oil
2 T. all-purpose flour
2 T. chili powder
2 c. water
3 oz. tomato paste (1/2 small can)
1/2 t. cumin
1/2 t. garlic powder
1/4 t. cayenne pepper
2 t. unsweetened cocoa powder
1 t. salt
1 15-oz. can black beans, rinsed and drained
2 avocados, cubed
1 medium tomato, diced
2 green onions, diced
1 c. frozen corn kernels
Chopped fresh cilantro, to taste
1/4 t. garlic powder
1/2 t. salt
10 soft, medium to large tortillas, corn or flour (corn tortillas will be harder to work with)
Vegetable or olive oil spray

For serving:
Red or green salsa
Extra avocado slices or guacamole
Sour cream
Additional fresh cilantro 
Other garnishes of choice

Preheat oven to 350 degrees. Oil a large casserole dish with cooking spray and set aside.

Combine vegetable oil, flour, and chili powder in a medium skillet over medium heat. Stir with a whisk and let bubble until well mixed and fragrant (a few lumps are okay). Add water, tomato paste, cumin, garlic powder, cayenne pepper, cocoa powder, and salt; mix and heat up. Sauce will be fairly thick. Continue using whisk to remove lumps. Heat and stir until bubbly, then remove from heat.

In a large bowl, mix together beans, avocados, tomato, scallions, cilantro, garlic powder, and salt. Roll about 1/3 c. bean mixture in each tortilla, placing filling to one side of tortilla and rolling tightly, keeping filling from slipping out the ends. Place in prepared casserole dish, seam side down. Squeeze the next rolled tortilla in next to it, until dish is full. Top with sauce, using a large spoon to apply it. Cover all the exposed tortilla surfaces.

Bake for 25 minutes. Serve topped with salsa, avocado or guacamole, sour cream, cilantro, and other garnishes, if desired.

Note: Can include shredded cheese in the filling or sprinkle it on during the final few minutes of baking. If staying with plant-based cheese, Vialife and Follow Your Heart are good brands to try. Can adjust filling amounts depending on your personal taste. Can layer tortillas and filling in the casserole dish if you don't want to roll them (cut or tear tortillas to fit the dish exactly).

Adapted from recipe and instructions in "Cooking with the Court" with Judge Tom Young, presented by CFAWL. 

Roasted Mushroom Enchilada Filling

1 large yellow onion
1-1/2 lbs. mixed fresh mushrooms, quartered (about 6 c.)
1/4 c. olive oil
3/4 t. kosher salt

Preheat oven to 450 degrees with racks in upper and lower thirds. Thinly slice half of onion (reserve other half for another use).

Toss sliced onion, mushrooms, olive oil, and salt in a large bowl. Divide mushroom mixture between two baking sheets and spread in an even layer. Roast for 20 minutes. Stir and continue roasting until golden brown, 5-10 minutes.

Use mushroom mixture to fill enchiladas per usual recipe.

Serves 4.

Adapted from Real Simple magazine, March 2020, p. 101.

Black Bean & Quinoa Enchilada Casserole

Nonstick cooking spray
1 15-oz. can black beans
2 c. frozen corn kernels, thawed
2 10-oz. cans Rotel diced tomatoes and green chilis
2 15-oz. cans mild enchilada sauce (divided)
1-1/4 c. uncooked quinoa
1 c. water
1/2 t. salt
1/4 t. freshly ground black pepper
4 oz. cream cheese with chives and onion
1-1/2 c. shredded Tex-Mex cheese blend
Chopped fresh cilantro
Diced avocado
Diced red onion
Sour cream

Coat slow cooker with cooking spray. Add black beans, corn, Rotel diced tomatoes, 1 can of the enchilada sauce, quinoa, water, salt, and pepper. Stir in cream cheese. Top with remaining can of enchilada sauce and cheese.

Cover and cook on HIGH for 4 hours or LOW for 6 hours. Top with cilantro, avocado, onion, and sour cream before serving.

Serves 8.

Adapted from Family Circle magazine, Jan. 2017, p. 80.