Preheat the oven to 400 degrees F. Place red pepper, zucchini, and yellow squash on a large baking sheet. Spray or drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Reduce oven temperature to 350 degrees F after removing cooked vegetables.

Meanwhile, brown turkey meat with onion and garlic (season with salt and pepper) over med-high heat in a med to large skillet that has been sprayed with a natural cooking spray.

Once meat is almost completely cooked; stir in black beans, cumin, chili powder and jalapeño and cook together for a few minutes.

Grease a 9x9 square baking pan and set aside. In a large bowl, combine roasted vegetables, turkey mixture and cilantro. Stir and season with salt and pepper.

Spread 1/2 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/turkey mixture. Make a second layer of tortilla, enchilada sauce, and vegetable/turkey mixture. Top with a layer of tortillas, the remaining enchilada sauce, and vegetable/turkey mixture. Spray a sheet of aluminum foil with cooking spray and cover the pan.

Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.