INGREDIENTS
1 can
canned black beans
1 tsp
chili powder
9 smalls
corn tortillas
1/2 cup
fresh cilantro
2
garlic cloves
1 tsp
ground cumin
1
jalapeno
2 cups
monterey jack cheese
1 tbsp
olive oil
1 large
onion
1 large
red bell pepper
2 cups
red enchilada sauce
5 servings
salt and pepper
1 medium
yellow squash
1 medium
zucchini