I am big on easy, quick meals. If I start reading ingredients and the list is too long, I skip to the next one. So anything I make is something busy moms can crank out within 30 minutes. Sometimes I will make meals ahead of time, like this one, to pop in the oven on a busy night.

This is a black bean, mushroom, and butternut squash tomatillo enchilada casserole.

We don’t eat alot of dairy, so there is not much cheese in this, only some sprinkled on top. If I was really on top of it, I would have added cilantro and green onion on top…plus it would look prettier.

This was pretty simple to put together too.

I cooked the black beans ahead of time. Then I sauteed the butternut squash, orange peppers, mushrooms and onions together with some garlic, salt and pepper. Then I dipped organic corn tortillas in tomatillo sauce and rolled them up with the mixture inside.

Bake at 350 for about 20 min, then I added more sauce on top and cheese and bake for another 10 minutes. Boom, dinner.

Really yummy too~~