To make the butternut squash enchilada sauce: In a large pot heat Extra-Virgin Olive Oil (2 tablespoon) over medium.
Once hot, add in Garlic Powder (1/2 teaspoon), Ground Cumin (2 dash), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Ground Cinnamon (1/4 teaspoon) and stir for 30 seconds.
Add the Tomato Paste (3/4 cup), Low-Sodium Vegetable Broth (2 1/2 cup), and Adobo Sauce (1 1/2 teaspoon) and whisk until fully incorporated.
Add in Butternut Squash (1 cup) and blend with an immersion blender or in a blender. If using a blender you may need to do this in 2 batches. Use caution as the sauce will be very hot.
Return to med-low/low and let simmer for 10 minutes.
Taste and adjust seasoning if necessary. Remove from heat. It will thicken a bit as it sits.
Preheat your oven to 400 degrees F (200 degrees C) and line a large rimmed baking sheet with parchment paper.
Slice Butternut Squash (1) lengthwise down the center and de-seed.
Lay each half on its flat side then cut 1/4” slices and then into 1/4” cubes.
Place on the pan and toss with Sunflower Oil (1 tablespoon) and a generous sprinkling of salt and pepper. Roast for about 35 minutes, tossing once or twice while cooking. Done when tender but not mushy.
Towards the end of the squash cooking, heat a large pan over medium, and add Sunflower Oil (1 tablespoon).
Add in the Onion (1) and cook, stirring for 5-8 minutes until softened.
Add in Garlic (1 1/2 teaspoon), Chili Powder (1 1/2 teaspoon), Ground Cumin (1 teaspoon), Fresh Oregano (1/2 teaspoon), Ground Coriander (1/4 teaspoon), Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Cayenne Pepper (1/8 teaspoon) and stir for 1 minute.
Stir in the Vegetable Broth (2 tablespoon), scraping the bottom of the pan to loosen everything.
Add in Black Beans (1 can) and 3 cups of the cooked and cubed butternut squash.
Stir a few times until everything the beans are heated through, then remove from the heat.
Preheat your oven to broil on low.
Place White Corn Tortilla (14) a baking sheet on a single layer and broil with the door cracked until they begin to dry out and just before they start to crisp. About 1-2 minutes.
Flip and broil the other side for another 1-2 minutes until they just start to crisp. You do not want them to fully crisp as you need to be able to roll them. You may have to crisp them in two batches. Just stack them on a plate as they finish.
Preheat your oven to 350 degrees F (180 degrees C) and take out a 9x13 pan and an 8x8 pan.
Place about 1/2-3/4 cup of the enchilada sauce in the bottom of each pan and spread out evenly.
Scoop some of the mixture into a warm tortilla, roll it up, then place seam side down in the pan. It’s okay if a little of the filling falls out. You want the enchiladas to be touching one another.
Keep rolling until you have no more filling left.
Pour enchilada sauce over top and spread, so the tortillas are smothered.
Reserve about 1 cup of the sauce.
Cover with foil and bake for about 15 minutes. All of the ingredients should still be fairly warm so it won’t take long to heat.