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2 small (2 lb. each) spaghetti squash
2 tsp olive oil
1 yellow onion, chopped
1 red bell pepper, diced
2 garlic cloves, minced
1 tsp cumin
1 (14 oz.) can black beans (drained & rinsed)
1 c frozen corn kernels, defrosted
1 3/4 c enchilada sauce
½ tsp salt, or to taste
½ tsp ground pepper, or to taste
2/3 c grated Monterey Jack cheese
3 tbsp minced cilantro
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1st Keep
 Elyn7071
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