Butternut Squash Enchilada Casserole

Ingredients:
1 medium butternut squash, peeled and diced
1 yellow onion, diced
1 tsp minced garlic
1 tsp salt
2 tsps chili powder
1/2 tsp smoked paprika (optional)
1 15oz can of black beans, drained and rinsed
1 cup of corn, canned or frozen
1 cup fresh baby spinach leaves or chopped kale
1 can of tomato paste mixed with 2 cans of water (the tiny can)
8 soft corn tortillas
1/2 Daiya cheddar shreds

Saute squash and onion until the squash has softened and the onions are lightly brown and translucent. Stir in remaining ingredients except cheese and tortillas.

Spoon 1/3 of the squash mixture into a casserole dish. Sprinkle with half of the cheese. Top with 4 tortillas. Spoon 1/3 more of squash mixture on top of tortillas, sprinkle other half of cheese, top with last 4 tortillas. Top the casserole with the last of the squash mixture and back at 350 for 20-30 minutes until heated through.