Black Bean and Butternut Squash Enchilada Casserole

INGREDIENTS

5 cups

butternut squash (cubed (store-bought, or make your own - see recipe below))

2 tbsp

olive oil

1/4 tsp

salt

1/2

onion (, chopped)

1 tbsp

olive oil

green bell pepper (, chopped into cubes)

red bell pepper (, chopped into cubes)

1 tsp

cumin (or more)

1 tsp

chili powder (or more)

8 oz

corn ((from the can, rinsed and drained))

15 oz

black beans ((from the can, rinsed and drained))

1/4 tsp

salt ((add more, to taste))

1 cup

salsa ((to go on the bottom of the casserole dish))

corn tortillas (, 6 inch diameter each (4 corn tortillas per each of 3 layers))

1 1/2 cups

sour cream ((1/2 cup sour cream for each of 3 layers))

1 cup

enchilada sauce ((if you're gluten free, make sure to buy the sauce without gluten!))

1 3/4 cups

Mozzarella cheese (, shredded)