Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
1 medium sized butternut squash, peeled and diced
1 yellow onion, sliced
1 poblano pepper, cored and sliced
2 jalapenos, cored and sliced
2 tablespoons olive oil
1 teaspoon cumin powder
salt & pepper
1 (15 ounce) can black beans, drained and rinsed
1/2 cup cilantro, chopped
1 cup fresh baby spinach leaves (optional)
2 cups salsa
6 large tortillas; quartered
1 and 1/2 cups shredded cheddar or monterey jack cheese
- Preheat the oven to 400 degrees F.
- Place the diced butternut squash, sliced onion, jalapeno and poblano 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 degrees F.
- Transfer vegetables to a large bowl. Add 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 and then 1/2 cup cheese.
- 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.
- 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.
- Allow to cool for five minutes then cut into squares and serve. Garnish with avocado or plain Greek yogurt.