Roasted Butternut Squash Casserole

Ingredients

1 medium sized butternut squash, peeled and diced
1 yellow onion, diced
1  4 oz can diced green chilies
2 jalapenos, cored and diced
2 tablespoons olive oil
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon coriander powder
salt & pepper
1 (15 ounce) can black beans, drained and rinsed
1/2 cup cilantro, chopped
1 cup fresh baby spinach leaves 
1 cup of your favorite salsa
1 14 oz can fire roasted tomatoes
3 large tortillas; quartered (Use whole wheat or brown rice tortillas as well)
1- 1/2 cups shredded cheddar, pepper jack or monterey jack cheese
Avocado slices for garnish

Instructions

1. Preheat the oven to 400°F.
2. Place the diced butternut squash, diced onion, jalapeños in a 9 x 13” baking dish and toss with the olive oil. Sprinkle spices 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°F.
3. Transfer vegetables to a large bowl along with 1 cup salsa, tomatoes, chilies, drained and rinsed black beans, spinach and chopped cilantro. Mix well. Using the same baking dish that you roasted the veggies in, spread half of the veggie mixture along the bottom of the dish and spread evenly.  Sprinkle half of the cheese onto of the veggies and layer the tortillas on top. Layer again with the veggies mix and top with the last of the cheese.
4. Place the casserole back into the oven and cook for 20 minutes until it's heated through and cheese is nicely melted.
5.  Garnish with avocado and favorite salsa.