Step 1

Pre-heat oven to 400 degrees F.  On a large sheet pan toss together butternut squash, bell peppers, onion, olive oil and all the spices.  Roast vegetables until fork tender, about 50 minutes, flipping once.

Step 2

Lower oven to 375 degrees F.  In a large bowl mix together the roasted veggies, black beans, corn tortillas, enchilada sauce and 1 cup of the cheese.  Pour into a large baking dish, spread out to make sure it is even and then top with the remaining 1/2 cup of cheese.  Bake enchilada casserole until bubbly and cheese is melted, about 20 minutes.

Step 3

Serve immediately with your favorite garnishes.