Butternut Squash and Black Bean Enchiladas

INGREDIENTS

3 cups

cooked (unseasoned, mashed or pureed butternut squash)

8 oz

cream cheese (softened)

1 tsp

cumin

2 tsp

chili powder

1 tsp

salt

1/2 tsp

onion powder

2 cloves

garlic (minced)

small jalapeno (seeded and minced)

15- ounce can black beans (rinsed and drained)

corn tortillas

2 cups

shredded Mexican-blend cheese (divided)

1 1/2 cups

enchilada sauce