Roasted Butternut Squash Enchilada Casserole

I am falling in LOVE with Butternut Squash, so naturally I have been trying to find many recipes. Recently I came across this one, made it and loved.

Roasted Butternut Squash Enchilada Casserole

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 9

Ingredients

1 medium sized butternut squash, peeled and diced
1 large sweet potato

1 yellow onion, sliced

1 green pepper, cored and sliced

1 red pepper, cored and sliced

2 jalapenos, cored and sliced

2 tablespoons olive oil (I did use spray)

1 teaspoon cumin powder

salt & pepper

1 (15 ounce) can black beans, drained and rinsed

1/2 cup cilantro, chopped ( did use a little more)

1 cup fresh baby spinach leaves (optional)

2 cups salsa (used Pioneer Woman Salsa Recipe)

6 large corn tortillas; quartered

1 and 1/2 cups shredded cheddar or Monterrey jack cheese* ( Used the reduced fat)

Instructions

1. Preheat the oven to 400°F.
2. Place the diced butternut squash, sliced onion, jalapeno and  pepper in a 9 x 13” baking dish and toss with the olive oil. Sprinkle with cumin and salt & pepper (to taste) then mix until evenly distributed. Roast vegetables in the oven for about 40 to 45 minutes, until the squash is tender. Remove from oven then lower temperature to 350°F.
3. Transfer vegetables to a large bowl along with 1 cup salsa, drained and rinsed black beans and chopped cilantro. Using the same baking dish that you roasted the veggies in, prepare the casserole by spreading 1/3 cup of the salsa along the bottom, then cover with a layer of two tortillas. Top the tortillas with 1/3 of the roasted vegetable mixture then 1/2 cup cheese.
4. Layer two more tortillas on top of the vegetables followed by the 1 cup of baby spinach leaves. Top with 1/3 cup of the salsa and another 1/3 of the roasted vegetables then 1/2 cup shredded cheese.
5. Lastly, layer two more tortillas, the last 1/3 cup salsa and the last 1/3 vegetables on top. Sprinkle with remaining cheese and place in the oven for 20 minutes.
6. Allow to cool for five minutes then cut into squares and serve. Garnish with avocado and/or plain Greek yogurt.

WEIGHT WATCHER POINTS:  2 if making 9 servings. 4 if making 6 servings.

**Frances