4corn tortillascut into thick strips, then cut in half
1 -2cupsfresh spinach
½cupsharp cheddar cheese
Garnish: cilantrosalsa
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Instructions
Preheat oven to 400 degrees.
Heat oil over medium-high heat in oven-proof skillet.
Add onion, bell pepper, butternut squash, garlic, oregano, cumin, chili powder, and salt and pepper to the skillet and saute for 3 minutes until vegetables start to soften.
Add black beans, enchilada sauce and corn tortillas and stir to combine.
Bring to a simmer and then add the fresh spinach. Stir until incorporated.
Place in the oven on center rack and bake for 20-25 minutes until the squash is fork-tender but not falling apart.
Add the cheddar cheese on top and continue to cook for a few minutes more until the cheese is melted.