Butternut Casserole
Butternut Black Bean Enchilada Lasagne

I love Mexican food, but it can sometimes be too rich.  This tasty, semi-spicy casserole is packed with flavor, but is super healthy.  You can make it as spicy as you wish, depending on your choice of oil.

2 1/2 cup butternut squash, diced in 1/2 inch cubes

1 poblano chili, cut in thin, 3 inch strips

1 medium onion, sliced in thin strips

2 tablespoons Chipotle Olive Oil (for medium spicy) or

    Cilantro & Roasted Onion or Unflavored Olive Oil (for mild)

1 teaspoon ground cumin

1 1/2 teaspoons salt, divided

1 teaspoon black pepper, divided

1 can black beans, rinsed and drained

1 cup fresh spinach, roughly chopped

1 1/2 cup enchilada sauce

1 cup salsa, plus more for serving

8 small or 6 large corn tortillas, cut in quarters

1 1/2 cup shredded cheddar or Monterrey jack cheese

Cilantro and sour cream for garnish

Preheat oven to 400 degrees.  Combine the squash, poblano, onion, olive oil, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper in a 13x9 inch pan.  Roast for 30 minutes, tossing once.

Transfer the vegetables to a large bowl and add the beans, spinach, 1/2 cup enchilada sauce and 1/2 cup salsa; combine.  Mix together the remaining enchilada sauce, salsa, salt and pepper.

 

Reduce the oven temperature to 350 degrees. 

 

In the 13x9 inch pan, spread 2-3 tablespoons of the sauce.  Then layer 1/3 of the tortillas, 1/3 of the vegetables, 1/3 of the remaining sauce, and 1/2 of the cheese.

Next layer 1/3 of the tortillas, 1/3 of the vegetables, and 1/3 of the sauce two more times.  Top with the rest of the cheese.  Bake for 15-20 minutes.  Remove from the oven and let rest 10 minutes before serving.

Serve with warmed salsa, cilantro and sour cream.