Butternut Squash and Black Bean Enchilada Casserole

There is so much to love about butternut squash! Since it's high in fiber and low in calories it's a great food for weight management. It's also super high in vitamins A and B. Its got great flavor and is so versatile!

• 3 corn tortillas cut in half
• ½ butternut squash – cooked and cubed
• ½ sweet onion – diced
• ¾ cup black beans (rinsed and drained)
• 1 tsp minced garlic
• 1 tsp cumin
• ½ tsp ground cayenne pepper
• 1 4oz can diced green chiles
• 1 cup red enchilada sauce
• 1 cup shredded Mexican cheese

1. Preheat oven to 400.
2. 

   I started using a bread pan rather than a larger one because its the perfect size.

   In large bowl combine garlic, onion, spices, chiles, black beans, and ¼ cup of cheese until well mixed.
3. Slowly stir in cubed squash.
4. Pour 1tbsp of enchilada sauce into lightly coated 8x3 baking dish. For a larger dish double ingredients.
5. Press 2 tortilla halves into bottom of pan.
6. Layer 1/3 squash mixture, ¼ cup of cheese, and 1tbsp enchilada sauce.
7. Press 2 additional tortilla halves into pan to evenly cover mixture
8. Add another layer of 1/3 squash mixture, ¼ cup of cheese, 1 tbsp. enchilada sauce, and 2 more tortilla halves.
9. Top with remaining sauce and cheese and cover with foil.
10. Bake 30 minutes or until cheese melted and hot throughout.
11. Remove foil and return to oven @ 425 degrees to make cheese bubbly.
12. Let cool and top with diced avocado if desired.