Layered Enchilada Casserole

A meatless meal filled with butternut squash, black beans, spinach, and more! Add some guacamole, and you’re good to go!

15 ounces butternut squash, cubed (I used frozen)
15 ounces black beans, rinsed and drained
3 green onions, diced
5 ounces fresh spinach leaves
9 small corn tortillas
4-6 ounces shredded cheddar cheese
10 ounces enchilada sauce
1 jalapeno, diced small
1 cup corn (I used frozen)
Olive oil
Salt and pepper, to taste

View the full recipe at Helpful Homemade →