Autumn Squash, Bean and Tortilla Casserole with Cheddar and Lime

A hearty casserole of squash, pinto beans and corn, layered with corn tortillas and topped with spicy cheddar. The lime and fresh coriander bring freshness to this autumnal oven dish.

By yumbelo · 4 servings · 55 minutes

Ingredients

• 600 g Hokkaido squash
• 2 can Pinto beans (canned, drained)
• 150 g Corn kernels (frozen, thawed)
• 8 pc Corn tortillas
• 1 pc Onion
• 2 pc Garlic clove
• 1 pc Jalapeño
• 2 tbsp Cooking oil
• 1 tsp Cumin, ground
• 1 tsp Paprika powder, smoked
• 1 tsp Oregano, dried
• 400 g Tomatoes, passata
• 150 ml Water
• 150 g Cheddar, grated
• 200 g Sour cream
• 1 pc Lime
• 1 bunch Coriander
• Salt

Method

1. Preheat the oven to 200 °C top and bottom heat.
2. Deseed the squash and cut it with the skin into roughly 2 cm cubes. Finely dice the onion and garlic, deseed the jalapeño and finely chop it.
3. Heat the oil in a large pan and sweat the onion, garlic and jalapeño in it for 3 minutes until translucent.
4. Add the squash cubes and fry for 5 minutes, stirring.
5. Stir in the cumin, paprika powder and oregano and toast briefly, then add the passata and water.
6. Stir in the pinto beans and corn and simmer for 10 minutes until the squash is soft. Season with salt to taste.
7. Tear the corn tortillas into rough pieces. Rinse the coriander and roughly chop the leaves.
8. Lightly grease a casserole dish. Spread half of the tortilla pieces on the bottom, spoon half of the bean and squash mixture on top and sprinkle with half of the cheddar.
9. Repeat the layering with the remaining tortillas, the remaining mixture and the remaining cheddar.
10. Bake the casserole for 20 to 25 minutes until the cheese is golden brown.
11. Halve the lime. Stir the sour cream smooth with a little lime juice and season with salt.
12. Take the casserole out of the oven, sprinkle with coriander and serve with the lime sour cream and the lime wedges.