Black Bean and Butternut Squash Enchilada Casserole
INGREDIENTS
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4-5 cups butternut squash, cubed (store-bought, or make your own - see recipe below)
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2 tablespoons olive oil
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salt
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1/2 onion, chopped
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1 tablespoon olive oil
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1 green bell pepper, chopped into cubes
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1 red bell pepper , chopped into cubes
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1 teaspoon cumin, or more
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1 teaspoon chili powder, or more
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salt
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1 can corn, rinsed
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1 can black beans, rinsed and drained
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1/4 teaspoon and 1/8 teaspoon salt
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1 cup salsa (to go on the bottom of the casserole dish)
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12 corn tortillas, 6 inch diameter (4 corn tortillas per each of 3 layers)
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1 and 1/2 cups sour cream (1/2 cup sour cream for each of 3 layers)
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1 cup enchilada sauce (if you're gluten free, make sure to buy the sauce without gluten!)
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1 and 1/2 and 1/4 cups Mozzarella cheese (1/2 cup mozzarella cheese for each layer plus extra on top)
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