2 c red enchilada sauce (store bought or homemade)
1/2 tsp salt
1/4 tsp pepper
3/4 tsp cumin
2 c shredded cheddar cheese
Cilantro, as garnish
Fresh Jalepenos, as garnish
Avocado, for topping
lime wedges, for serving
Preheat oven to 400 and line baking sheet with parchment paper. Toss squash with oil, salt and pepper, and spread evenly onto baking sheet. Roast for 30-35 minutes, until tender and nicely roasted.
In a medium sized bowl, combine black beans, squash, garlic, green onion, salt, pepper, and cumin.
Ladle 1/2 c enchilada sauce into the bottom of your casserole dish.
Before assembling, heat each tortilla up for a few seconds to prevent breaking.
To assemble, place a few spoonfuls of the mixture into each tortilla followed by a drizzle of sauce and sprinkle of cheese. Roll up and place seam side down into the baking dish.
Pour the remaining enchilada sauce over the enchiladas, and sprinkle the remaining cheese over the tops. Cover and bake for 25 minutes. Uncover and bake an additional 10 minutes until cheese is bubbling.