Butternut Squash and Black Bean Enchiladas

Name: Butternut Squash and Black Bean Enchiladas
Ingredients: 1/2 medium butternut squash, peeled, seeded and cut into 2 1/2-by-1/2-inch sticks; 1/4 cup vegetable oil; 3/4 teaspoon chili powder, plus more for sprinkling; 3/4 teaspoon ground cumin; 1 teaspoon kosher salt; Freshly ground black pepper; 1 large onion, diced; One 15-ounce can black beans, drained and rinsed; Three 15-ounce cans green enchilada sauce; 16 corn tortillas; 3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces); Chopped fresh cilantro, for topping