Black Bean and Squash Enchiladas

• 2 cups globe squash
• 1 (14 1/2 ounce) can black beans
• 1 cup trader joes Mexican red sauce
• 1 tablespoon cumin
• 1 teaspoon coriander
• 1 teaspoon onion powder
• 2 garlic cloves
• 2 tablespoons canola oil
• 4 handmade trader joes flour tortillas
• 34 cup reduced-fat Mexican cheese blend

1. Cut squash into wedges and spray squash with canola oil spray and sprinkle with salt.
2. Roast squash for 25 minutes at 400 degrees.
3. Cut rind away from squash and cube.
4. Heat oil and gently saute garlic.
5. Add squash, black beans, cumin, coriander and onion powder.
6. Saute a few minutes until combined.
7. Divide among 4 tortillas, roll and place into baking dish.
8. Broil on low for 4 minutes.
9. Sprinkle with cheese and broil a few minutes more.

black beans, joes, cumin, coriander, onion powder, garlic, canola oil, flour tortillas, cheese blend

Taken from www.food.com/recipe/black-bean-and-squash-enchiladas-459398 (may not work)