Recipe of the Week: Black Bean and Butternut Squash Enchilada Casserole

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

 

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Black Bean and Butternut Squash Enchilada Casserole

Prep Time: 30 minutes                   Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes            Yield: 8 servings

Ingredients

Roasted Butternut Squash

  • 4-5 cups butternut squash, cubed (store-bought, or make your own – see recipe below)
  • 2 tablespoons olive oil
  • salt

Vegetable mixture:

  • 1/2 onion, chopped
  • 1 tablespoon olive oil
  • 1 green bell pepper, chopped into cubes
  • 1 red bell pepper , chopped into cubes
  • 1 teaspoon cumin, or more
  • 1 teaspoon chili powder, or more
  • salt
  • 1 can corn, rinsed
  • 1 can black beans, rinsed and drained
  • 1/4 teaspoon and 1/8 teaspoon salt

Ingredient for assembling the casserole:

  • 1 cup salsa (to go on the bottom of the casserole dish)
  • 12 corn tortillas, 6 inch diameter (4 corn tortillas per each of 3 layers)
  • 1 and 1/2 cups sour cream (1/2 cup sour cream for each of 3 layers)
  • 1 cup enchilada sauce (if you’re gluten free, make sure to buy the sauce without gluten!)
  • 1 and 1/2 and 1/4 cups Mozzarella cheese (1/2 cup mozzarella cheese for each layer plus extra on top)

Instructions

Roasted butternut squash:

  1. Preheat the oven to 375 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
  2. Peel the squash and slice it into 3/4 inch cubes. You will only need about 1/2 of the medium size squash. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
  3. Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly.

Roasting vegetables on the stove top:

  1. Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder, and roast the vegetables in olive oil and spices on high heat until charred just a bit. Mid-way through, add corn, then rinsed and drained black beans. Add roasted butternut squash. Season with 1/4 teaspoon + 1/8 teaspoon salt and taste. Add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed.

Assembling the casserole:

  1. I used a casserole dish 11 inches long x 8.5 inches wide x 3 inches deep. Add 1 cup of salsa to the bottom of this 3 inch deep casserole dish and spread to coat the bottom evenly. Top with 4 tortillas, overlapping to cover the bottom of the casserole dish.
  2. Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then carefully spreading it over the veggies. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
  3. Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully over the veggies. Pour 1/2 cup enchilada sauce evenly all over, at the same time spreading sour cream evenly all over. Sprinkle with 1/2 cup Mozzarella cheese. Top with 4 tortillas.
  4. Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then spreading it carefully. Pour 1/2 cup enchilada sauce evenly all over, spreading sour cream evenly all over. Sprinkle with 1/2 and 1/4 cups Mozzarella cheese. Cover with foil.
  5. Bake at 375 F for 25 minutes covered, then remove foil, and bake for 10 more minutes uncovered.

3.1

Notes:

-My tortillas were bigger than the ones in the recipe so I only put 2 down for each layer.

-Avocado would be a fabulous topping along with the sliced green onions.

-We had a little extra of the vegetable mixture, it made for an awesome omelette the next day.

-We didn’t have mozzarella cheese so I used cheddar. A Mexican blend would also be fantastic.

 

Source:

Black Bean and Butternut Squash Enchilada Casserole

Recipe of the Week: Chickpea Tomato Minestrone

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Chickpea Tomato Minestrone

Serves 6 (or less with lots of yummy leftovers!)

  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, minced
  • 2 Tablespoons tomato paste
  • 1 28 ounce can of diced tomatoes, not drained
  • 4 cups vegetable broth (use homemade if possible)
  • 1/2 teaspoon dried oregano
  • 1 cup of pasta (not spaghetti or long noodles)
  • 1 can chickpeas, drained and washed thoroughly (or about a cup and a half of cooked chickpeas)
  • 1 bunch of swiss chard, stems and leaves separated & chopped
  • Salt / Pepper
  • Dash of Red Pepper flakes
  • Parmesan, for garnish [omit to make vegan]

In a large stock pot, heat the olive oil over medium. Add the onion, celery, and carrots. Saute for 5 minutes or until the veggies begin to soften. Next, add in the garlic and saute for another 30 seconds. Then add the tomato paste, vegetable broth, diced tomatoes (with the juices from the can), and oregano. Bring to a boil and then reduce to a simmer. Let simmer for 20 minutes.

Add in the stems of swiss chard, chickpeas, and pasta. Let cook for another 10 minutes. Finally, add the swiss chard leaves and let cook for 30 seconds or just until the leaves start to wilt. Remove from heat.

Add salt / pepper / red pepper flakes to taste and top with Parmesan.

 

 

Notes:

-I have used chicken broth before if I don’t have any vegetable broth on hand.

-Spinach is a good substitute for the chard.

-I will sometimes put in a variety of small noodles just to finish off those boxes that are not quite a serving.

-If you’re a meat lover, some smoked sausage would be a delicious addition.

Source:

Chickpea Tomato Minestrone [with vegan option]

2015 Holiday Hours

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4th of July Holiday Hours

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Positively Beautiful: Drowning doesn’t look or sound like drowning

Dr. Susan Mathison writes a great article about water safety that discusses some of the signs of distress in water and drowning.

You can read the article here.

Stay safe while you enjoy your summer. ask jeeves .

Nominate Your Favorite BHP Doctor!

Take a moment and nominate your favorite BHP doctor for the 2015 Mom Approved Docs,  hosted by Metro Parent magazine.

You can nominate here.

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Hey, mom (and dad): You’re the judge! Nominate your child’s southeast Michigan pediatrician, dentist or specialist for this once-a-year honor, hosted by Metro Parent magazine. Select nominees will be profiled in the July issue of Metro Parent, and all will be included in our online roundup of Mom-Approved Docs. Take a look at our 2014 nominations right here! We’ll even include your name (first name and last initial only), hometown and some of your comments about your doc, so you get proper credit for giving them props.

Don’t delay: Fill out the form below to nominate your child’s awesome doctor by Sunday, May 10!