Roasted Butternut Squash Enchilada Casserole

A warm and comforting casserole that’s gluten-free and can also be made vegan!

1 medium sized butternut squash, peeled and diced
1 yellow onion, sliced
1 poblano pepper, cored and sliced
2 jalapenos, cored and sliced
2 tablespoons olive oil
1 teaspoon cumin powder
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
6 large tortillas; quartered
1 and 1/2 cups shredded cheddar or monterey jack cheese*

View the full recipe at Making Thyme for Health →