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In a large sauce pan bring the squash, soy sauce and ¾ cup of the cider vinegar to a boil. Turn heat down to medium-low and cook until the squash is very soft and most of the liquid is absorbed, about 3o minuets.
While the squash is cooking heat the olive oil in a shallow pan over medium high heat. Sauté the leeks, garlic and cumin until soft, 5 to 7 minuets. Add the remaining ¼ cup cider vinegar, crushed pepper, and black beans. Turn the heat to low and simmer while the squash finishes cooking.
When the squash is done mash it with a fork, leaving lots of big chunks. Fold the bean and leek mixture into the squash along with 1 cup cheese.
Fill the tortillas with the filling, roll and place tightly in a lightly greased 9 x 13” baking pan. Pour 1 cup of the salsa over the top and sprinkle with the remaining 1 cup of cheese. Bake at 375? for 25 minuets or until the cheese and salsa start to bubble. Broil for 5 minutes until the cheese is brown.
Serve with more salsa, sour cream, and cilantro if desired.