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1.
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Preheat the oven to 375 F.
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2.
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Using a sharp knife, cut the spaghetti squash in half and scoop out the seeds.
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3.
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Using a metal spoon, scrape out the spaghetti squash flesh by running the spoon down the inside of the squash.
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It should be easy to get out and it will come out in small pieces.
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4.
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Scrape until you have about 3 cups of squash.
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5.
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Heat a large saucepan over medium heat and add the olive oil.
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Then add the spaghetti squash and a pinch of salt.
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Cook for about 10 minutes, until spaghetti squash is soft and tender.
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6.
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Add the black beans, corn, and green chilies to the pan.
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7.
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Then add the spices and a dash of salt and pepper.
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8.
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Cook mixture until everything is heated through.
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Remove from heat.
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9.
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Pour 3/4 cup of enchilada sauce into the bottom of a 9x12 baking dish.
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10.
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Warm the corn tortillas in a saucepan over medium heat or in the microwave, just until softened.
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11.
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Fill each tortilla with about 2/3 cup of filling, roll, and place in the baking dish edge side down.
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12.
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Repeat until you have all of your tortillas filled.
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13.
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Pour about 1 1/4 cup of enchilada sauce over the top of the enchiladas.
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14.
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Sprinkle cheese over the top.
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15.
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Place in the preheated oven and bake for about 20-25 minutes, until heated through and cheese is melted.
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16.
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Garnish with cilantro leaves, if desired.
