Butternut Squash and Black Bean Skillet with Enchilada Flavors - Recipe By Me

Ingredients

• 3 cups 1/2-inch diced, peeled butternut squash (from about a 2-pound squash)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/2 jalapeno, diced and seeded if desired
• 1 tablespoon olive oil or avocado oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (15-ounce) can black beans, drained and rinsed
• 8 yellow corn tortillas, cut into thick strips
• 1 (15-ounce) can red enchilada sauce
• 1 cup shredded Colby Jack or Mexican cheese blend, divided
• Fresh cilantro, for serving
• Greek yogurt, for serving