Summer Squash Enchiladas

Ingredients

• 12 corn tortillas
• 1 medium size onion
• 3 cloves of garlic
• 14 ounces can of black beans (or cooked)
• 7 ounces can of tomato puree
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon cumin powder
• 2 tablespoons olive oil
• 1/4 cup Mexican cheese blend
• salt to taste
• 4 cups chopped summer squash (various)
• 14 ounces diced tomatoes (or fresh)
• crushed red chili flakes )to taste)

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