1. 1. Preheat the oven to 375°F (190°C).

2. 2. Peel and dice a butternut squash into small cubes.

3. 3. In a large skillet, heat some oil over medium heat and sauté the butternut squash until tender, about 10 minutes.

4. 4. Add in a can of black beans (rinsed and drained) to the skillet and cook for an additional 5 minutes.

5. 5. Season with salt, pepper, cumin, and chili powder to taste.

6. 6. Spoon the butternut squash and black bean mixture onto corn tortillas and roll them up, placing them seam-side down in a baking dish.

7. 7. Pour enchilada sauce over the rolled tortillas and top with shredded cheese.

8. 8. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

9. 9. Serve hot with your favorite toppings such as avocado, cilantro, and sour cream.