Comforting Butternut Squash & Black Bean Enchilada Bake Recipe - Beard and Bonnet

Ingredients

• 1 (15 oz/425 g) can red enchilada sauce
• 8 yellow corn tortillas
• 3 cups butternut squash (½-inch-diced, peeled)
• 1 (15 oz/425 g) can black beans, drained and rinsed
• 1 cup shredded Colby Jack or Mexican cheese
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• ½ jalapeno, diced
• 1 tbsp olive oil or avocado oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt
• Pepper
• Cilantro
• Greek yogurt