Pre-heat oven to 400 degrees F. Chop butternut squash and bell pepper. Toss together with 2 tsp olive oil and roast for 50 minutes.
Lower oven temperature to 375 degrees F. In casserole dish, mix together the roasted vegetables, diced corn tortillas, enchilada sauce, black beans, and 1 cup of cheese.
Spread evenly and top with the remaining 1/2 cup of cheese. Bake until bubbly, roughly 22 minutes.
Top with your favorite flavors such as avocado, sour cream, and cabbage (for some extra anti-oxidants)!