Lentil Enchilada Casserole with Squash

Directions

1. Preheat oven to 350˚F (180˚C).
2. Heat a medium saucepan and add oil, onion, and grated squash or sweet potato. Cook until lightly golden in colour. Add chili powder, oregano, cumin, garlic, and brown sugar. Sauté for another 1-2 minutes while stirring.
3. Stir in crushed tomatoes and water. Bring to a boil, then reduce to a simmer. Cover with a lid and simmer for another 5 minutes, stirring often.
4. Stir in cooked lentils and cook for another 3-5 minutes. Season to taste with salt and pepper.
5. Line a 9x11 inch (22x28 cm) baking tray or dish with parchment paper or foil. Spray with non-stick cooking spray or dab with oil using a paper towel or brush. Lay half of the tortillas down in one layer covering the bottom of the dish.
6. Transfer half of the lentil mixture onto the tortilla layer in the dish, spreading out evenly. Sprinkle with half of the cheese. Continue with the next layer of tortillas, sauce, and cheese. Bake for 25 minutes or until the cheese bubbles.
7. Garnish with fresh chopped cilantro, portion, and serve with the lentil guacamole.