Black Bean and Butternut Squash Enchilada Casserole

Ingredients

• 1 butternut squash - peeled , halved lengthwise, and seeded
• 3 tablespoons vegetable oil
• 1 small onion , diced
• 3 cloves garlic , minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 pinches cayenne pepper , Optional
• 2 cans black beans , 15.5 ounce
• 12 ounces shredded Cheddar cheese , divided
• 2 cans mild enchilada sauce , 10 ounce
• 8 flours tortillas , or more if needed

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.

2. 2

   Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.

3. 3

   Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.

4. 4

   Pour a thin layer of enchilada sauce into an 11x7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.

5. 5

   Bake in the oven until heated through and cheese is melted, about 40 minutes.