I'm sort of back with posting food. It's been a good long while and I've become a hermit but that's neither here nor there. Enjoy the recipe!

Ingredients:
3 cups peeled & cubed butternut squash
1 red bell pepper, cubed
1 red onion, cubed
1 teaspoon salt
2 tablespoons olive oil
1 cup light sour cream
2 tablespoons minced chipotle peppers in adobo sauce
12 corn tortillas, warmed
1 can(15 oz.) black beans, drained
2 cans(10 oz. each), red enchilada sauce, divided
1 1/2 cups Mexican blend shredded cheese

Directions:

1) Preheat oven to 400 degrees Fahrenheit

2)Add butternut squash, bell pepper & onion to a large rimmed baking sheet. Drizzle with oil and toss to coat.

3) Spread into a single layer and season with salt. Roast until the squash is tender, about 20-25 minutes.

4) Meanwhile combine sour cream & chipotle peppers in a large mixing bowl.

5) Once roasted vegetables are done, combine them and black beans with the sour cream and chipotle peppers mixture. Toss to coat.

6) Add 1/2 cup of enchilada sauce to the bottom of a 9 x13 inch casserole dish.

7) Add 1/4 cup of the filling down the center of the tortilla then gently roll tortilla around the filling. Place seam-side down in the casserole dish.

8) Repeat with remaining tortillas and filling, arranging in a snug, single layer.

9) Spread remaining sauce on top and sprinkle with cheese.

10) Bake until the edges are bubbling and cheese is melted, about 15 minutes.

11) Serve and refrigerate any leftovers.