Roasted Butternut Squash Enchilada Casserole
- 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
- ½ cup cilantro, chopped
- 1 cup fresh baby spinach leaves (optional)
- 2 cups salsa
- 6 large tortillas; quartered
- 1 and ½ cups shredded cheddar or Monterey jack cheese*
- Preheat the oven to 400°F.
- Place the diced butternut squash, sliced onion, jalapeno and poblano pepper in a 9 x 13” baking dish and toss with the olive oil. Sprinkle with cumin and salt & pepper (to taste) then mix until evenly distributed. Roast vegetables in the oven for about 40 to 45 minutes, until the squash is tender. Remove from oven then lower temperature to 350°F.
- Transfer vegetables to a large bowl along with 1 cup salsa, drained and rinsed black beans and chopped cilantro. Using the same baking dish that you roasted the veggies in, prepare the casserole by spreading ⅓ cup of the salsa along the bottom, then cover with a layer of two tortillas. Top the tortillas with ⅓ of the roasted vegetable mixture then ½ cup cheese.
- Layer two more tortillas on top of the vegetables followed by the 1 cup of baby spinach leaves. Top with ⅓ cup of the salsa and another ⅓ of the roasted vegetables then ½ cup shredded cheese.
- Lastly, layer two more tortillas, the last ⅓ cup salsa and the last ⅓ vegetables on top. Sprinkle with remaining cheese and place in the oven for 20 minutes.
- Allow to cool for five minutes then cut into squares and serve. Garnish with avocado or plain Greek yogurt.