Black Bean and Butternut Squash Casserole

• 5 cups butternut squash (cubed (store-bought, or make your own - see recipe below))
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/2 onion (, chopped)
• 1 tablespoon olive oil
• 1 green bell pepper (, chopped into cubes)
• 1 red bell pepper (, chopped into cubes)
• 1 teaspoon cumin (or more)
• 1 teaspoon chili powder (or more)
• 8 oz corn ((from the can, rinsed and drained))
• 15 oz black beans ((from the can, rinsed and drained))
• 1/4 teaspoon salt ((add more, to taste))
• 1 cup salsa ((to go on the bottom of the casserole dish))
• 12 corn tortillas (, 6 inch diameter each (4 corn tortillas per each of 3 layers))
• 1 1/2 cups sour cream ((1/2 cup sour cream for each of 3 layers))
• 1 cup enchilada sauce ((if you're gluten free, make sure to buy the sauce without gluten!))
• 1 3/4 cups Mozzarella cheese (, shredded)

Directions