BY JULIA LEVY
ACTIVE TIME 30 MINUTES | TOTAL TIME 1 HOUR, 25 MINUTES | SERVES 6
2 Tbsp. olive oil
1 tsp. chipotle chile powder
1 tsp. sweet or smoked paprika
1 tsp. ground cumin
1∕2 tsp. kosher salt
1 13-oz. pkg. cubed butternut squash (about 21∕2 cups)
1 chopped red bell pepper
1 chopped poblano chile
3∕4 cup chopped red onion (from 1 onion)
1 15-oz. can black beans, drained and rinsed
15 51∕2-in. corn tortillas
2 cups (16 oz.) red enchilada sauce, divided
6 oz. pepper Jack cheese, shredded (about 11∕2 cups), divided
Cooking spray
Sliced avocado, chopped fresh cilantro, and jalapeño slices, for topping (optional)
PREHEAT oven to 400°F. Stir together oil, chile powder, paprika, cumin, and salt in a large bowl. Add squash, bell pepper, poblano, and onion; toss to coat.
TRANSFER to a large baking sheet lined with parchment paper; spread in a single layer. Bake until vegetables are tender, 25 to 30 minutes. Transfer to a large bowl and stir in beans.
CUT 12 tortillas in half. Pour 1∕2 cup enchilada sauce over bottom of an 8-inch square baking dish. Arrange 8 tortilla halves over sauce, overlapping as needed, with flat edges of tortillas against sides of dish. Place 1 whole tortilla in center to cover. Spoon half of vegetable mixture over tortillas. Sprinkle with 1∕2 cup cheese.
ARRANGE 8 more tortilla halves and 1 more whole tortilla in same manner. Cover with 3∕4 cup enchilada sauce. Top with remaining vegetable mixture and sprinkle with 1∕2 cup cheese. Repeat with remaining 8 tortilla halves and 1 whole tortilla. Cover with remaining 3∕4 cup enchilada sauce and sprinkle with remaining 1∕2 cup cheese. Cover with aluminum foil lightly coated with cooking spray.
BAKE until heated through and cheese is melted, about 25 minutes. Remove foil and bake until bubbly, 5 to 10 minutes. Top with avocado, cilantro, and/or jalapeño slices, if desired.
Photographs by Jennifer Causey
FOOD STYLING BY CHELSEA ZIMMER; PROP STYLING BY SHELL ROYSTER; SQUASH: ROBBY LOZANO