Chipotle butternut & silverbeet enchilada casserole

6 serves:

1 medium butternut pumpkin, 1 inch dice & roasted with oil & salt

5 large silverbeet leaves, sliced

1 can black beans

6 tortillas, halved

Block of cheddar

1 brown onion, diced

3 cloves garlic

2 tinned chipotles in adobo sauce

2 tsp cumin

2 tsp sugar

800g tin tomato

Oven to 220C fan.

Spread some sauce in lasagna dish & layer with 3 tortilla halves. Top with half the silverbeet, pumpkin, bean mixture. Sprinkle with cheese & spread with some sauce. Layer with 4 tortilla halves & then remaining silverbeet. Top with 5 tortilla halves, remaining sauce & cheese. Bake 20 minutes then turn off fan (use pizza setting) for another 10.