Squash and Black Bean Enchiladas

Ingredients

• 2 cups cooked rice
• 2 cups cooked black beans
• 1 baked acorn or butternut squash, flesh scooped out
• 1 small onion, diced
• 1 bell pepper, cored and diced
• Fresh corn kernels cut from 1 ear of corn
• 1 14-ounce can diced green chilies, drained
• 10 sprigs cilantro, chopped
• 6 ounces sharp cheddar cheese, grated and divided
• Salt
• 1 15-ounce can red enchilada sauce
• 1 dozen corn tortillas, fresh if possible
• 1 15-ounce can green enchilada sauce
• 1/2 cup plain nonfat yogurt or sour cream