Heat oven to 375°F. Spray cookie sheet with cooking spray.
In 8-inch skillet, heat oil over medium-high heat. Add squash and onion; cook 4 to 5 minutes or until squash is tender. Remove from heat; stir in black beans. Set aside.
Place frozen biscuits on microwavable plate. Microwave uncovered on High 15 seconds; turn over, and microwave about 10 seconds longer or until biscuits are softened.
Place biscuits on cookie sheet. Press each to 5-inch round. Spoon squash mixture evenly over biscuits.
Bake 10 minutes; sprinkle with cheese. Bake 5 to 8 minutes longer or until cheese is melted and biscuit edges are lightly browned.