3 teaspoons olive oil, divided
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8 corn tortillas, cut into one inch pieces
½ yellow onion, small diced
1 small zucchini, small diced
1 small yellow squash, small diced
1 small red bell pepper, small diced
1 clove garlic, minced
¾ cup fresh corn kernels
1 (15 ounce) can black beans, rinsed and drained
½ teaspoon salt
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¼ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon paprika
1½ cup grated cheese, divided
1½ cup enchilada sauce
Cilantro leaves for topping, if desired

3 teaspoons olive oil, divided 8 corn tortillas, cut into one inch pieces 1 small zucchini, small diced 1 small yellow squash, small diced 1 small red bell pepper, small diced 1 clove garlic, minced 1 (15 ounce) can black beans, rinsed and drained 1 ½ cup grated cheese, divided 1 ½ cup enchilada sauce

Heat a large skillet (10-12 inch) over medium heat and add 2 teaspoons olive oil. Add corn tortilla pieces to the pan and cook for five minutes, until slightly crispy. Remove tortillas and set aside. Add the remaining 1 teaspoon oil to the pan and add the onions and a pinch of salt. Cook onions for 2 minutes and then add the zucchini, squash, pepper, garlic, corn, black beans and all of the spices. Stir until everything is combined and cook for ten minutes, until vegetables are tender.
Add the corn tortillas back in along with 1 cup grated cheese and stir. Next add the enchilada sauce and stir again. Top with the remaining ½ cup cheese, turn the heat off and cover for 5 minutes, until cheese is melted. Top with cilantro leaves, if desired.