Black bean and butternut squash enchilada casserole
What you'll need:
2 cups butternut squash, cubed
1 tbsp. olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
1 can corn, drained and rinsed
1 can black beans, drained and rinsed
Salsa, enough to cover the bottom of your baking dish
6 whole wheat tortillas, small
1 cup light sour cream
1 cup enchilada sauce
Shredded cheddar cheese, fat free
Salt and pepper
Pre-heat the oven to 375.
Line a baking sheet with tinfoil, spray down with non-stick spray. Place the butternut squash and bell peppers on baking sheet. Toss veggies with olive oil and season with cumin, garlic powder, and chili powder. Roast for about 30 minutes or until the butternut squash is fork tender.
On the same baking dish, combine the corn and black beans with the roasted veggies. Salt and pepper to taste.
Put enough salsa to cover the bottom of your baking dish (I used a 2.5 qt. Corningware dish).
Place two tortillas down, add some of the veggie mixture, add some of the sour cream (it doesn't have to totally cover the layer under it), add some of the enchilada sauce, sprinkle on some cheese. Repeat those steps until you have filled your baking dish.
Cover with a lid or tinfoil and bake for 25 minutes.
Uncover and bake for 10 more minutes.
This will service 4-6 people, depending on how big you cut the pieces. We just cut ours into four pieces, so one serving was 9 Smart Points.