Butternut Squash and Black Bean Enchilada Skillet

INGREDIENTS

3 cups

1/2-inch-diced, peeled butternut squash

1 15 ounce can

Black beans

3 cloves

Garlic

1/2

Jalapeno

Yellow onion, medium

1 tsp

Chili powder

Salt and pepper

2 tsp

Olive oil

1 tsp

Cumin

Yellow corn tortillas

Cilantro and low-fat sour cream

1 cup

Colby jack or mexican cheese, reduced-fat

1 15 ounce can

Enchilada sauce, red