Mexican lasagne

Name: Mexican lasagne
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 butternut squash (approx 700-800g peeled and sliced thinly); 2 chicken breasts (diced small); 2 onions (peeled, halved and then sliced); 2 peppers (I used red and yellow de-seeded and sliced); 1 batch of my Fajita Spice Mix (1 tsp chilli flakes, 1.5 tsp cumin, 1 tsp pepper, 1/2 tsp salt, 1/2 tsp oregano, 1/4 tsp garlic powder, 1/4 tsp onion powder); 1 tin of pre-cooked black beans (drained); 1 tin pre-cooked pinto beans (drained); 1 tin chopped tomatoes; a handful of sliced jalapenos from a jar (finely chopped); 120 g cheddar cheese (grated); Low calorie cooking spray (or spray oil if you prefer); Coriander and lime to serve