Heat Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Add the butternut squash, onion, and jalapeno and cook, stirring occasionally, until the squash is slightly tender, about 15 minutes.
Add the black beans, corn tortilla pieces, Red Enchilada Sauce, and tomato sauce; stir to combine.
Reduce heat to medium-low and top with cheese. Cover for about 2-3 minutes until cheese is melted.
