preheat the oven to 350 degrees
Chop the zucchini and/or yellow squash. I love the look of both together
Heat the oil in a large sauté pan and add the chopped onion. Sauté the onions until soft and then add the cumin and toast for a minute or so
Add the squash to the onions
Sauté until the squash begins to soften - 6-10 minutes
Add the black beans
Stir and sauté for a few minutes
Add the chopped cilantro and stir to combine, cover and let cool for about 15 minutes
Add 1/2 of the cheese and stir to combine
Spread a cup or so of the enchilada sauce on the bottom of a 9x12 pan
Warm the tortillas in the oven for a few minutes and then fill with the vegetables
Place the enchiladas, seam side down, in the pan (feel free to squish them in a bit) and cover with the remaining enchilada sauce
Sprinkle the remainder of the cheese over the top and bake until the filling is bubbling and the cheese is melted - 30-40 minutes
Serve with a dollop of sour cream, a few leaves of cilantro and enjoy!