Black Bean Enchilada Casserole with Butternut Squash

INGREDIENTS

6 cups

cubed butternut squash (see tutorial here)

small green pepper, diced

small red pepper, diced

1/2

onion, diced

2 tsp

olive oil

1/2 tsp

salt

1/4 tsp

black pepper

3/4 tsp

ground cumin

3/4 tsp

paprika

3/4 tsp

garlic powder

3 cups

cooked black beans, or 2 (15 oz) cans drained and rinsed

corn tortillas, diced into bite size pieces

2 cups

enchilada sauce

1 1/2 cups

grated cheese, divided

Optional toppings: avocado, onion, tomato, cilantro