Butternut Squash and Black Bean Enchilada Skillet

Ingredients

• 1 medium butternut squash, peeled and diced (about 4 cups)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, undrained
• 1 1/2 cups corn (fresh, frozen or canned)
• 1/2 cup vegetable broth or water
• 8 small corn tortillas, cut into strips
• 1 cup shredded cheese (cheddar or a Mexican blend)
• Fresh cilantro, for garnish
• Lime wedges, for serving
• Salt
• pepper