Preheat the oven to 400.
Toss the butternut squash with a little olive oil, salt, pepper, and garlic powder and spread out on a baking sheet. Roast for 20 minutes.
While the butternut squash is roasting, saute the onion in a large pan for about 5 minutes. Add the garlic, stir for 30 seconds then add the cumin, chili powder, and a good pinch of salt. Let cook for another 30 secons.
Add the black beans and a little broth or water and cook on medium. When the butternut squash is done, turn off the heat and add the squash to the pan.
Pour a jar of enchilada sauce into a shallow bowl. Take one tortilla at a time and lightly coat in the sauce, letting any excess drip off. Lay the tortilla on a cutting board, take a few tablespoons of filling, then place on one end of the tortilla. Add a little cheese on top. Gently roll and place seam side down in a 9x13 baking dish. You can also use an 8x11, you just may have to lay a couple of perpendicular to the rest of the enchiladas.Repeat the process until you have filled 8-10 enchiladas.
Top with shredded cheese and bake for 20 minutes. Add any toppings, like avocado, sour cream, green onion, and enjoy!