Butternut Squash and Black Bean Enchilada Skillet recipe - from the The Sneed Family Cookbook Project Family Cookbook

Ingredients

• 2 teaspoons olive oil
• 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
• salt and pepper, to season
• 1 medium yellow onion, diced
• 3 cloves of garlic minced
• 1/2 jalapeno, seeded and diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 - 15 ounce can black beans, rinsed and drained
• 8 yellow corn tortillas, cut into thick strips
• 1-15 ounce can red enchilada sauce
• 1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
• cilantro and low-fat sour cream, for serving