After the squash has been baking for about 30 to 35 minutes, add the olive oil to a large skillet set over medium heat. When hot, add in the onion, peppers and jalapeno. Cook for about 5 to 8 minutes, until crisp tender to your liking. Stir in the garlic, chili powder, cumin, paprika, salt and cayenne and cook for about 1 minute, until fragrant and toasted. Remove from the heat and stir in the black beans. Taste and adjust the seasonings as needed.