2 teaspoons olive oil
3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
salt and pepper, to season
1 medium yellow onion, diced
3 cloves of garlic minced
1/2 jalapeno, seeded and diced
1 teaspoon cumin
1 teaspoon chili powder
1 – 15 ounce can black beans, rinsed and drained
8 yellow corn tortillas, cut into thick strips
1-15 ounce can red enchilada sauce
1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
cilantro and low-fat sour cream, for serving