Vegan Butternut Squash Casserole Recipes

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This Vegan Butternut Squash Casserole recipe is loaded with goodness and freshness. A vegan recipe but filling and satisfying. A good source of protein and carbohydrates from butternut squash.

6-servings
1 tbsp extra virgin olive oil
1 red onion ( small and diced )
3 1/2 cups butternut squash ( cubed cut into 1/2 inch )
3 cloves garlic ( minced )
1 1/2 teaspoons ground chipotle chili powder
1/2 teaspoon ground cumin
(1/2 teaspoon) kosher salt
1/4 teaspoon black pepper
1 (15 ounce) Simple Truth Black Beans ( rinsed and drained, canned )
1 (10 ounce) red enchilada sauce ( or 1 1/4 cups homemade red enchilada sauce )
6 6 taco-sized about 8-inch whole wheat low-carbs tortillas ( tortillas )
sliced avocado, chopped fresh cilantro, additional shredded cheese, additional chopped red onion, nonfat sour cream or plain Greek yogurt ( for serving )
3/4 cup freshly grated sharp cheddar
  1. Preheat your oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Set aside.
  2. Heat the olive oil in a large, deep skillet over medium. Once the oil is hot, add the...
    See the full directions on my site
Nutritions

Calories
1634

Sodium
2813mg
117% DV

Fat
65g
100% DV

Protein
37g
74% DV

Carbs
291g
99% DV

Fiber
21g
84% DV

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