Step 1

In a large skillet with tall sides add the olive oil, onion, bell pepper, and zucchini/squash. Cook until onion is translucent, about 5-7 minutes.

Step 2

Stir in the jalapeño, chili powder, garlic powder, and cumin. Cook for another 1-2 minutes.

Step 3

Add the enchilada sauce and bring to a simmer for 8-10 minutes until zucchini softens.

Step 4

Stir in the black beans and tortillas. Taste and add salt if needed.

Step 5

Sprinkle with the cheese and bake under the broiler to melt cheese on top. (Only takes a minute or two!)

Step 6

Serve with chopped avocado, cilantro, hot sauce, sour cream.