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In a large skillet, heat 2 tablespoons of olive oil over medium heat.
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Add squash and cook until squash is soft and cooked through, about 25-30 minutes. Add an extra tablespoon of olive oil if you feel like it is needed so all of the squash is coated in oil.
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Add cumin, chili powder, garlic powder, salt and black beans; stir well to combine with squash.
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Heat oven to 375 F.
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In the bottom of a 9x13 baking dish, spread about ½ cup of your enchilada sauce on the bottom.
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Top with 6 corn tortillas. You’ll want them to overlap a little to cover the entire bottom.
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Spread about half of your butternut squash and black bean mixture over the tortillas, then about ¾ cup of enchilada sauce and 1 cup of cheddar cheese.
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Repeat with remaining tortillas, butternut squash/black bean mixture, enchilada sauce and cheese.
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Top with foil and bake for 25 minutes. Remove foil and bake 10 more minutes.
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Let cool for a couple of minutes, then cut and serve topped with green onions. Enjoy!
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Recipe by: greens & chocolate | http://www.greensnchocolate.com/