Dan's Honey Nut Squash Enchilada Bake
Black Beans Enchilada Casserole with a Autumn Twist
Browse all pantry recipes
Instructions
- Cook bacon in skillet. Leave oil in Skillet, remove bacon and crumble for later.
- Cook squash and leave edible skin on. Rub exposed flesh in olive oil, salt and pepper.
- Place squash flat sides down on parchment paper and baking sheet. Cook for 30 minutes at 425 degrees.
- Touch one can enchilada sauce, all black beans, honey nut squash,and kale into skillet and heat for a couple of minute in the rendered bacon fat.
- Place all ingredients in oiled casserole dish.
- Cube Colby Jack Cheese into 1/2 inch pieces and place into casserole dish along with bacon crumbles.
- Cook at 350 for 20-30 minutes uncovered until cheese melts and kale toasts a little bit.
- Serve as is, or with corn tortillas taco style.