Free-Form Enchilada Verde

realsimple.com

4 cups store-bought salsa verde (32 ounces)

18 small corn tortillas

1½ pounds butternut squash, peeled and sliced ¼ inch thick

1 14.5-ounce can black beans, drained and rinsed

3 cups shredded Monterey Jack (12 ounces)

Sour cream, chopped cilantro, and sliced pickled jalapeños, for topping

Directions at realsimple.com

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