Add olive oil to a large oven-proof skillet and place over medium heat. Add onions, garlic, and jalapeno and cook for 3-5 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin, and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, about 10 minutes or so. Sometimes it helps if you cover the pan with a lid to create condensation, which will help speed up the cooking time. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.

Next, add the black beans, corn tortilla pieces, and the can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in ½ cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional ½ cup of cheese (or more if you'd like!) over the top of the enchilada mixture and place in the oven under broiler for 3-5 minutes until cheese melts. Remove from oven and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce if you'd like! Enjoy.