Roast butternut squash- Heat oven to 425°F. Toss butternut squash with olive oil and season with salt and pepper, then arrange on a large baking sheet. Roast for 25 minutes, stirring and flipping squash half way through. Squash is ready when a fork inserts easily.

Assemble the filling- Turn oven temperature down to 350°F. Allow squash to cool for at least 20 minutes before assembling the filling. When cooled, combine the squash, black beans, corn, and enchilada sauce in a large bowl.

Layering the casserole-
a) In the bottom of a 9 x 9 inch pan, arrange 1 tortilla so all corners of the dish are covered.
b) Spread out half of the enchilada sauce mixture.
c) Sprinkle with half the cheese.
d) Repeat layers, finishing with the rest of the cheese.

Bake- Place in the oven (uncovered), baking for 20-30 minutes, until heated through and cheese is bubbling.

Enjoy- Top with green onions, avocado and/or sour cream.