Roasted Acorn Squash and Black Bean Enchiladas

Filling:
1 Acorn Squash, peeled, seeded, and cut into 1" dice
1 Yellow Onion, diced
1 clove Garlic, minced
1/2 green pepper, diced
1/2 red pepper, diced
1 can (15oz) black beans, drained
1/2 C. Salsa
1 tablespoon; onion powder, garlic powder, chili powder
1 teaspoon; cumin, coriander, paprika, oregano
2 tablespoons chopped fresh cilantro
3 tablespoons olive oil
Kosher salt and fresh ground pepper, to taste

Soft corn tortillas
1/2 cup Queso Fresco
1/2 cup shredded Colby Jack cheese
1 cup Enchilada sauce, plus extra for serving
Garnish with sour cream, shredded lettuce and favorite hot sauce

Preheat oven to 400°F.

To make filling:
Place squash in a large mixing bowl, drizzle with 2 tablespoons of oil and all seasonings (onion, garlic, chili powders, cumin, coriander, paprika, and oregano), salt and pepper.  Toss well.  Put seasoned squash on rimmed baking sheet and place in oven.  Cook for 20 minutes, stirring half way through.

Meanwhile, in a large pan heat the last tablespoon of oil.  Add onions and peppers.  Cook for 5-7 minutes until they start to soften.  Add minced garlic and black beans.  Cook for another 5 minutes.  Add salsa, mix well and correct seasoning with salt and pepper.  Mix in cilantro.  Reserve warm.  When squash is done, add to black bean mixture, mix.

Place 1/4 cup of enchilada sauce on bottom of a clean baking dish.  Take a small amount of squash filling and place on tortilla.  Add a small amount of queso fresco and roll, place enchilada seam side down onto sauced dish.  Repeat until all filling and Queso is used.  Rope enchiladas with sauce and shredded Colby jack.  Place dish into oven and cook for 30 minutes or until cheese is fully melted but not brown.  Remove from oven and let sit for 5-10 minutes before serving.  Serve with shredded lettuce, sour cream, hot sauce, if desired and additional enchilada sauce.  Enjoy!