Eat It

Instructions

1

Heat the canola oil in a large, oven-safe skillet over medium heat. Dice your onion and add to the pan and cook about 3 minutes or until slightly softened. Add in the garlic and cook, stirring, for an another minute.
2

Chop the squashes, seed and chop the peppers, drain and rinse the black beans and add it all to the pan. Add in the corn and season with salt, pepper, 1 teaspoon of the cumin, and chili powder. Saute, stirring occasionally, until the squash is tender and cooked through but not mushy, about 5-6 minutes. Preheat the oven to broil.
3

Cut the tortillas into long strips, then stir them into the pot with the enchilada sauce and half of the cheese.
4

Top with the remaining cheese and place under the broiler about 4-5 minutes or until cheese is melted, bubbly, and beginning to brown.
5

Combine the sour cream, lime juice, and remaining teaspoon of cumin in a small bowl and spoon over the top of the enchilada skillet. Garnish with fresh cilantro.