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.
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.
Cut the tortillas into long strips, then stir them into the pot with the enchilada sauce and half of the cheese.
Top with the remaining cheese and place under the broiler about 4-5 minutes or until cheese is melted, bubbly, and beginning to brown.
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.
