Easy Vegetable Enchilada Skillet

Bahan-bahan (6 porsi)

• 2 tablespoons canola oil
• 1/2 medium yellow onion, diced
• 2 cloves garlic
• 2 g reen summer squash (zucchini), chopped
• 1 yellow summer squash, chopped
• 2 poblano peppers, seeded and chopped
• 15 oz black beans, drained and rinsed
• 10 oz corn kernels (from can or frozen and thawed)
• Kosher salt and black pepper, to taste
• 2 teaspoons ground cumin, divided
• 1 teaspoon chili powder
• 2 1/2 cups enchilada sauce (easy homemade or store-bought), divided
• 8 small corn tortillas, cut into small strips, divided
• 1 1/2 cups (6 oz) shredded cheese, divided
• 1/2 cup sour cream or plain greek yogurt
• 2 tablespoons lime juice
• Cilantro, to garnish