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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
View Full Recipe at Cookin' Canuck
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