I had received a copy of 250 Best Beans, Lentils and Tofu Recipes: Healthy, Wholesome Foods, then it went missing.
For weeks I looked for it. Then I found it squirreled away, in Walker’s art desk. I am sure that is where it belonged. Well, at least I had it back, although he had doodled all over it. I had time to waste yesterday morning, while I waited at the car dealership for warranty work on our minivan (Hey! The brakes no longer stutter! Always nice when driving down winding mountain roads….), I brought my copy along and made myself cozy in the kid’s playroom. A pleasant way to waste time as the kids all played.
Since I had a big ol’ butternut squash once again camping on top of the microwave, I decided the Southwest Butternut Squash Tortilla Bake on page 251 would be perfect. And easily made plant-based, I simply left off the bit of cheddar cheese called for. I have to say I wondered if it would be good or not, one bite and I was happy. The butternut works, without overpowering. And I even used at least double what was called for (what can I say, my butternut was huge). I think finally I have learned how to cook butternut in ways that are delicious. BTW, in my adaption, I lined the bottom of the casserole with more tortilla strips. The bottom “crust” was the best part. The juices soaked in, leaving a tasty bite.
Southwest Butternut Squash Tortilla Bake (Adapted from page 251)
- 1 Tbsp extra virgin olive oil
- 1 large onion, peeled and chopped
- 2 cloves garlic, minced
- 1 or 2 jalapeños, seeded and minced (used 2)
- 1 tsp paprika
- 1 tsp ground cumin
- 14.5 ounce can petite diced tomatoes, preferably organic
- 1 butternut squash, peeled, seeded and chopped small (1 to 3 pounds before)
- 1 cup vegetable broth
- 14 to 19 ounce can black beans, rinsed and drained, preferably organic
- 1½ cups frozen corn kernels, thawed
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
- 1 package corn tortillas, 6″ size, 16 to 20
- 2 Tbsp extra virgin olive oil
Preheat oven to 400°, lightly oil a 9×13″ oven-safe baking pan.
Heat a large skillet over medium, add oil and onion, sauté until tender and golden. Add garlic and jalapeño, sauté for a minute, then add in butternut and spices, sauté for a few minutes, tossing to enrobe in the spices.
Stir in the tomatoes and broth, bring to a simmer, cover and cook over medium-low for 10 minutes. Add in beans, corn, salt and pepper, heat through.
Meanwhile, slice the tortillas in ¾ inch slices. Spread half over the bottom of the pan. Spread the hot butternut mixture on top, smoothing out, Lay the remaining strips on top. Brush liberally with the remaining oil and if desired, a pinch of fine sea salt over the top.
Bake for 25 minutes.
Serves 6 to 8.
FTC Disclaimer: We received a copy of the cookbook for potential review.