If you love Mexican food or Southwestern recipes, you'll love this Black Bean and Butternut Squash Enchilada Casserole! It makes a perfect weeknight dinner. The casserole is made with gluten-free corn tortillas and lots of veggies.
Peel the squash and slice it into 3/4 inch cubes. You will only need about 1/2 of the medium size squash.
Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
Place cubed butternut squash on the greased baking sheet and roast for about 30 minutes, until soft.
Flip the squash cubes over midway through baking. Let it cool slightly.
Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.
Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder.
Roast the vegetables in olive oil and spices on high-medium heat for about 1 minute, until charred just a bit.
Add corn. Add rinsed and drained black beans. Add roasted butternut squash.
Season with 1/4 teaspoon + 1/8 teaspoon salt and taste. Add more salt if needed.
Add more chili powder or cumin, than indicated in the recipe, if needed.
I used a casserole dish 11 inches long x 8.5 inches wide x 3 inches deep.
Add 1 cup of salsa to the bottom of this 3-inch deep casserole dish and spread to coat the bottom evenly.
Layer 1. Top with 4 tortillas, overlapping to cover the bottom of the casserole dish. Spread 1/3 of the vegetable mixture over the tortillas. Top with 1/2 cup sour cream, dropping it in small dollops all over, then carefully spread it over the veggies. Pour 1/3 cup enchilada sauce evenly all over, at the same time spreading sour cream evenly all over. Sprinkle with 1/2 cup Mozzarella cheese.
Repeat the layer described above 2 more times. Total you will have 3 layers. On the final layer, add extra cheese: Sprinkle with 1/2 and 1/4 cups Mozzarella cheese.
Cover with foil.
Bake at 375 F for 25 minutes covered. Then remove foil. Bake for 10 more minutes uncovered.