This is from a fellow blogger at Tastetickler and is a delicious, easy to prepare dish. Sort of a version of my enchilada pie. I like the addition of the butternut squash and I have veganized it.
4 cups (32 oz) Salsa Verde
18 small Corn Tortillas, cut it half
1 1/2 lbs Butternut Squash, peeled and sliced 1/8 inch thick
1 – 14.5oz can Black Beans, drained and rinsed
3 cups Daiya shredded Pepper Jack and 1 cup Daiya shredded Mozzarella to finish.
Toppings:Chopped Cilantro, non dairy Sour Cream and sliced pickled Jalapenos for topping.
Preheat the oven to 375 F
Spread 1 cup of the salsa verde in a 9 by 13″ baking dish and top with tortillas.Top with 1 more cup of the salsa, 1/3 of the butternut squash, 1/3 of the beans and 1 cup of the cheese, spreading evenly.
Repeat the layering two more times reserving the final 1 cup of cheese. Cover with foil
Bake for 1 hour until the squash is tender. Uncover and sprinkle with the reserved 1 cup of cheese. Broil close to the heat until the topping is bubbly.
Remove and let stand for 10 mins and decorate with the toppings and serve.