I found this recipe on pinterest and decided to make it because it looked filling, which is always a good aspect to consider for stephen. as it turns out, I completely gorged on this dish myself and we both had seconds.
this is hands down the most delicious vegetarian meal I've made yet. so delicious that I brought some for a coworker for lunch and let another coworker try a bite of my lunch leftovers. she went home and made it that same night! garnish with avocado and serve with spanish style rice, heck - throw in a margarita too. you will not miss meat in this recipe at all.
rookie mistake: this is the first time I've cooked with jalapeños. about thirty minutes after prepping the onions and peppers, my nose started intensely burning. I thought it might be the peppers but wasn't really sure. I ended up trying to flush my nose with water (didn't work), but the best part was when I decided to take out my contacts. holy burn!
so moral of the story, be super cautious when cooking with jalapeños (you all probably already know this). I don't know, maybe wear garden gloves if you can? if you work in a hospital, those surgical discardable gloves. I still need to figure out a solution for next time I make this recipe since the jalapeño juice was still present on my hands like 10 hand washes later. if anyone has a trick, please tell me!
if you are even on the fence a little bit about making this recipe, please just trust me. it is so good. the tender squash gives it texture while the monterey jack cheese is all melty and delicious. this is a perfect meal to make on a sunday with leftovers for the week. I would also make this for my family, even though they're not all vegetarians, they would love this filling, rich, southwestern-inspired dish.
recipe adapted from making thyme for health
1 medium sized butternut squash, peeled and diced (approx. 2 and 1/2 lbs)
1 yellow onion, sliced
1 poblano pepper, cored and sliced
1 jalapeño, cored and sliced
2 T. olive oil
2 t. cumin powder
1 (15 ounce) can black beans, drained and rinsed
1/2 cup cilantro, chopped
2 cups salsa
8 small or 6 large tortillas; cut into quarters (I used whole wheat)
1 and 1/2 cups shredded monterey jack cheese
1. preheat the oven to 400°F then place the diced butternut squash, sliced onion, jalapeño, and poblano pepper in a 9 x 13” baking dish and toss with olive oil. sprinkle with cumin 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.
2. transfer the roasted vegetables to a large bowl along with 1 cup salsa, black beans, and chopped cilantro.
3. 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 1/3 of the roasted vegetable mixture then 1/2 cup cheese.
4. layer tortillas on top of the vegetables and top with a thin layer of the salsa and another 1/3 of the roasted vegetables then 1/2 cup shredded cheese.
5. make one last layer - add the last of the tortillas, a thin layer of salsa and the last 1/3 of the vegetables on top. sprinkle with remaining cheese and bake in the oven for 20 minutes, until light golden brown on top.
6. cool for at least five to ten minutes then cut into squares and serve. serve with spanish rice and avocado.