Squash and Black Bean Enchiladas with Green Chili-Tomatillo Sauce

1. Set the broiler rack about 6 inches below the heating element and heat the broiler.
2. On a baking sheet, broil the tomatillos and poblanos cut-sides-down until the skins blacken, about 9 minutes, rotating the pan after 4 minutes.
3. Cool, then remove as much skin as possible from poblanos (leave tomatillos intact).
4. Place the poblanos and tomatillos in a blender jar and set aside.
5. Move the oven racks to the upper and lower positions and heat the oven to 375 degrees.
6. In a medium skillet over medium-high heat, heat 1 tablespoon of oil until it ripples.
7. Add half of the onion, stir to coat, and cook, stirring frequently, until soft and light golden, about 5 minutes.
8. Add the garlic and cumin, and cook, stirring, until fragrant, about 45 seconds.
9. Add the broth or water and stir to blend.
10. Add this mixture, sugar, 1½ teaspoons salt, black pepper to taste, and most of the cilantro to the blender and puree until smooth. Taste the sauce and adjust the seasoning with salt and pepper, if necessary, and set aside.
11. Wipe the skillet clean, add the remaining 1 tablespoon of oil, and heat it on high until the oil ripples.
12. Add the remaining onion, squash, ½ teaspoon salt, and black pepper to taste. Cook, stirring occasionally, until the squash and onion begin to brown and are tender, about 3 minutes.
13. Transfer the squash mixture to a medium bowl, add the black beans and 1 cup grated cheese, and stir to mix.
14. Evenly coat the bottom of a 13-by-9-inch baking dish with ½ cup sauce, and set aside.
15. On 2 large baking sheets, fan out the tortillas. Spray both sides lightly with cooking spray and bake until soft and pliable, about 4 minutes.
16. Working one at a time, place a tortilla on work surface, spread about ¼ cup squash mixture down the center, roll tightly, and set seam side down in the baking dish; repeat to fill and roll all the tortillas.
17. Spread the remaining sauce over the enchiladas evenly. Sprinkle the remaining cheese on the enchiladas, cover the dish loosely with foil, and bake on the upper rack until heated through and cheese is melted, about 35 minutes. If desired, set the oven to broil, remove the foil, and broil until the cheese browns slightly, about 4 minutes.
18. Sprinkle with the remaining cilantro and serve at once with garnishes.

Send comments or suggestions to Adam Ried at cooking@globe.com.