The original recipe is for enchiladas. I had some sorry issues making actual enchiladas so mine is more a casserole. You can find the original recipe at edible perspective.
Butternut Squash Black Bean Enchilada Casserole
4-8, 6” soft corn tortillas
1 1/2 cups [1 can] black beans, drained + rinsed
1 medium butternut squash, peeled
1 medium onion, chopped
2 Tablespoons vegetable broth
2 Tablespoons canola oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons mild chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon coriander
1/4 teaspoon salt + pepper [plus more for the squash]
1/8 teaspoon cayenne pepper
Preheat your oven to 400*F and line a large rimmed baking sheet with parchment paper.
Slice your squash lengthwise down the center and remove all seeds.
Lay each half on its flat side then cut 1/4” slices and then into 1/4” cubes.
Place on the pan and toss with 1 Tablespoon of oil and a generous sprinkling of salt and pepper.
Roast for about 35 minutes, tossing once or twice while cooking. Done when tender but not mushy.
Towards the end of the squash cooking, heat a large pan over medium heat, and add 1 Tablespoon of oil. Add in the chopped onion and cook, stirring until softened. Add in the garlic, chili powder, cumin, oregano, coriander, salt, pepper, and cayenne and stir for 1 minute. Stir in the vegetable broth, scraping the bottom of the pan to loosen everything.
Add in the black beans and 3 cups cooked, cubed butternut squash. I had a rather large butternut squash so had leftovers that I ate at another meal as a side. Stir until the beans are heated through, then remove from the heat.
Preheat your oven to 350* and take out a 7×11 pan.
Place about 1/2 cup of the purchased sauce in the bottom of pan and spread out evenly. Lay 2-4 tortillas on the bottom, over the sauce. Be sure the tortillas overlap and cover the bottom of the pan. Scoop the mixture onto the tortillas. Cover the mixture with tortillas, 2-4, being sure they overlap. Cover with sauce. I used El Paso Taco Sauce as that is what I had on hand.
Cover the pan with aluminum foil and bake for 15 minutes.