Black Bean and Butternut Squash Enchilada Casserole

By LINLI

4.8 / 5

15min

1h 30min

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1 butternut squash peeled, halved lengthwise, and seeded
3 tablespoons vegetable oil
1 small onion diced
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 pinches cayenne pepper
2 (15.5 ounce) cans black beans rinsed and drained
12 ounces shredded Cheddar cheese divided
2 (10 ounce) cans mild enchilada sauce
8 flour tortillas or more if needed