Preheat the oven to 400°F.

Place the diced butternut squash, sliced onion, jalapeno and poblano pepper in a 9 x 13” baking dish and toss with the garlic olive oil, cumin and salt & pepper. Mix until evenly distributed. Roast vegetables in the oven for 40 or until the squash is tender.

Transfer vegetables to a large bowl along with 1 cup salsa, canned chilies, black beans and chopped cilantro. Using the same baking dish that you roasted the veggies in, prepare the Mexican lasagna by spreading 1/3 cup of the Pace salsa along the bottom, then cover with a layer of two tortillas. Top the tortillas with 1/3 of the roasted vegetable mixture then 1/2 cup cheese.

Layer two more tortillas on top of the vegetables followed by more salsa, 1 cup baby spinach and then rice. Layer two more tortillas, 1/3 cup salsa and the last of the vegetables on top. Layer 2 more tortilla and then sprinkle with remaining cheese and place in the oven for 10-15 minutes.

Allow to cool for five minutes then cut into squares and serve. Garnish with fresh avocado.