1 small acorn squash
1 Tablespoon olive oil
1/2 red onion, diced
2 jalapenos, deseeded and diced
2 cloves garlic, minced
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 cup black beans, drained
8 oz. queso fresco, crumbled
1 can green chili enchilada sauce
10 corn tortillas
Peel and half acorn squash. Scoop out the seeds, and cut into small chunks.
In a large skillet, heat oil over medium heat. Add squash, salt and pepper. Saute for 5 minutes, or until the squash is starting to brown.
Add onion, jalapenos, garlic, cumin and chili powder. Cook until onions and jalapenos are soft and the squash is tender, about 10 minutes.
Remove skillet from heat, and stir in black beans and half (4 ounces) of the queso fresco. **
Warm tortillas by wrapping them in a damp paper towel, and microwave for two minutes. The should be soft and flexible.
Coat the bottom of a casserole dish with about 1/2 cup of enchilada sauce.
Fill each tortilla with a spoonful or two of the squash mixture, roll it up, and place it seam side down in the casserole dish.
Once all of the tortillas are filled, cover them with the rest of the sauce and the remaining 4 ounces of cheese.
Bake at 350* for 20-25 minutes. Cheese should be melted and slightly browning.
**There will be leftover squash filling. You can either fill four to six more tortillas, or save the filling for leftovers. I recommend serving it with eggs or as a main dish with rice.