Beans, Rice and Squash Corn Tortilla Casserole

This one is easy. Just mix up equal proportions of pinto beans and rice and then add winter squash puree until you get a pudding-like consistency (I also added green chile sauce and a tsp. of salt). The main thing is to not have the filling too wet:

Put corn tortillas in a baking dish:

Add a layer of your filling and then more tortillas, etc. until...


...the dish is full:


Add a bit of cheese on top...


Bake at about 375 degree F for 45 minutes or so until the top gets brown and crispy:


Eat with salsa. Re-heat and take for lunches!