Squash Black bean casserole

Ingredients: 

• 1 tablespoon oil
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 jalapeño, diced (with seeds and ribs removed)
• 3 cups butternut squash, peeled and diced
• 1¼ cup salsa (I use pico de gallo, but any good salsa should work)
• ¼ cup chopped cilantro + plus more for serving
• ½ teaspoon red chili powder
• 1 teaspoon cumin powder
• ½ teaspoon coriander powder
• salt and pepper, to taste
• ¼ cup water
• 1.5 cups black beans, soaked and pressure cooked (or 1 can drained)
• 1½ cups red enchilada sauce
• 1 thinly sliced (length-wise) butternut squash (low-carb version) OR 6 tortillas, cut into 1-inch thick strips (indulgent version)
• 1½ cups monterey Jack or cheddar cheese
• 2-3 scallions, chopped
• Greek yogurt, to serve

Instructions:

1. If you are going for the no-tortilla version, then preheat the oven to 400 degrees, and spray the butternut squash (length-wise strips) with olive oil.  
2. While the butternut squash are baking, heat 1 tablespoon of oil over medium high heat in a large skillet. Add the onions and jalapeños and cook until the onions become translucent, then add the garlic and spices (chili powder, cumin powder, coriander powder). Add the cubed butternut squash, salsa, cilantro, and water, and season with salt and pepper to taste. Cover and let cook over medium-low heat for about 25-30 minutes or until the squash is tender. 
3. After you've made the mixture, your oven should be pre-heated.  Put the butternut squash strips in, let them cook for 5-10 minutes on each side.  Take out, lay aside (but leave the oven on).
4. Add the black beans to the mixture on the stove and stir to combine.
5. Place a ¼ cup of enchilada sauce on the bottom of a large baking dish. Lay the butternut squash strips side by side to cover surface.  If you'd rather an indulgent version, do the same with tortillas instead. Place half of the filling over the tortilla or butternut layer, top with half of the remaining enchilada sauce and then half of the cheese. Repeat a second layer of tortillas or butternut, then the remaining butternut squash mixture, followed by the remaining enchilada sauce and finally layer on the remaining cheese.  
6. Bake the enchilada casserole for 20-25 minutes or until the cheese is bubbly and start to brown on the stop. Top with scallions and additional chopped cilantro. Serve with greek yogurt, if desired.