Butternut Squash Enchilada Casserole

Roasted butternut squash layered with tortillas, peppers, black beans and enchilada sauce makes for an irresistible casserole that’s sure to please a crowd!

medium sized butternut squash, peeled and diced (approx. 2 and 1/2 lbs)
1 yellow onion, sliced
1 poblano or green bell pepper, cored and sliced
2 jalapenos, cored and sliced
2 tablespoons high heat oil (such as sunflower oil)
2 teaspoons cumin powder
sprinkle of salt & pepper
1 (15 ounce) can black beans, drained and rinsed
1/2 cup cilantro, chopped
1 cup fresh baby spinach leaves (optional)
2 cups salsa or enchilada sauce
8 small or 6 large corn tortillas; cut into quarters*
1 and 1/2 cups shredded Mexican cheese (or shredded vegan cheese)

View the full recipe at Making Thyme for Health →