Butternut Squash Black Bean Enchilada Casserole

Directions

1. 1
   Heat the olive oil over medium-high heat in a large skillet.
2. 2
   Add the onions jalapeos and cook for 4-5 minutes until the onions become translucent, add the garlic and continue to cook for an additional 1 -2 minutes.
3. 3
   Add the cubed butternut squash, salsa, cilantro, chili powder, cumin, coriander, 1/4 cup water, and season with salt and pepper to taste. Cover and let cook over medium-low heat for about 25-30 minutes or until the squash is tender.
4. 4
   Add the black beans and stir to combine.Position a rack in the center of the oven and preheat the oven to 400 degrees F.
5. 5
   Place a 1/4 cup of enchilada sauce on the bottom of a large baking dish.
6. 6
   Lay enough tortilla strips side by side to cover the surface.
7. 7
   Place half of the filling over the tortilla layer, top with half of the remaining enchilada sauce and then half of the cheese. Repeat a second layer of tortillas, then the remaining butternut squash mixture, followed by the remaining enchilada sauce and finally layer on the remaining cheese.
8. 8
   Bake the enchilada casserole or 10 15 minutes or until the cheese melts. Top with scallions and additional chopped cilantro.
9. 9
   Serve with sour cream, if desired.