Butternut Squash and Black Bean Enchilada Casserole

Welcome to the enchilada casserole – the perfect busy girl’s Mexican comfort meal. By turning the enchiladas into a casserole, you save tons of time that you would have spent rolling each enchilada individually and can better use that time to do homework, do your hair, vacuum the living room….all those things I wish I hadย more time to do. Basically you take all the ingredients, layer them in a baking dish, and throw it in the oven. So easy and relatively mess-free. This is also a great vegetarian meal; since it’s so hearty and filling, you won’t even miss the meat! But don’t worry, there’s plenty of cheese. You always need cheese.ย ๐Ÿ™‚

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Butternut Squash and Black Bean Enchilada Casserole

Adapted from:ย Cooking Light Magazine

Ingredients:

  • 20ย oz enchilada sauce
  • 18 small corn tortillas
  • 1 1/4 lbs butternut squash, peeled and sliced into small cubes
  • 1 15-oz can black beans, drained and rinsed
  • 1 can green chilis, diced (not drained)
  • 3 cups shredded Mexican blend cheese
  • Salsa, hot sauce, and sour cream for toppings, if desired

Directions:

1.)ย Heat oven to 375 F. Spread 1 cup of the enchilada sauce in the bottom of a 9×13 baking dish and top with 6 tortillas, evenly spaced (might overlap). Top with one more cup of the sauce, a third of the squash, a third of the beans, and 1 cup of the cheese, spreading all evenly. Repeat this layering two more times, saving the final cup of cheese. The baking dish might be full but that’s ok!

2.) Cover with foil and bake for one hour or until squash is tender. Then uncover, sprinkle with the rest of the cheese, and broil for about 2 minutes or until cheese is bubbling. Let stand for about 15 minutes before serving, then top with desired toppings.

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Pork Chops with Herb Goat Cheese Butter and Asparagus

So confession time: this is the first time I have cooked both pork chops AND asparagus. Iย really have no explanation for why I’ve never cooked either, other than that I always thought pork chops were nothing special and asparagus seemed too hard to cook (I know, I know, lame excuses here). But this recipe looked too good not to try! And I found asparagus on sale and decided they would be the perfect side for my (hopefully-they-turn-out-well) pork chops. Everything was so good and also so easy. This recipe will definitely be on repeat!

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Pork Chops with Herb Goat Cheese Butter and Asparagus

Adapted from:ย Cooking Light Magazine

Ingredients:

  • 2 tbsp unsalted butter
  • 1 tsp fresh thyme
  • 1/2 tsp lemon juice
  • 1/3 cup crumbled goat cheese
  • 3 boneless pork chops, about 1 lb.
  • Desired pork seasonings – I used adobo, Italian seasoning, garlic powder, and salt and pepper
  • 1 bunch asparagus
  • Olive oil
  • Garlic powder
  • Salt and pepper

Directions:

1.) Preheat oven to 400 F. Spray a baking sheet with cooking spray and layer asparagus evenly, ends trimmed. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper.

ย 2.) While asparagus is baking, combine butter, thyme, lemon juice, goat cheese, and salt and pepper in a small bowl and set aside.

3.) Heat 1 tsp olive oil in a large skillet over medium-high heat. Sprinkle one side of pork chops with desired seasonings and place pork, seasoning side down, in the skillet. Let cook for 3 minutes and season the uncooked side, then turn pork over. Cook for about 4 minutes and remove from pan.

4.) Top each pork chop with 1/3 of the goat cheese butter and serve with a side of asparagus.