- 1 butternut squash – peeled, halved lengthwise, and seeded
- 3 tablespoons vegetable oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 pinches cayenne pepper (optional)
- 2 (15.5 ounce) cans black beans, rinsed and drained
- 12 ounces shredded Cheddar cheese, divided
- 2 (10 ounce) cans mild enchilada sauce
- 8 flour tortillas, or more if needed
- Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash flesh several times with a fork and place face-down on a greased baking sheet.
- Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh from skin.
- Heat oil in a skillet over medium heat; cook and stir onion and garlic until onions are soft, 5 to 10 minutes. Mix cumin, coriander, and cayenne into onion mixture. Add squash, black beans, and 1/2 of the Cheddar cheese; cook and stir until heated through.
- Pour a thin layer of enchilada sauce into an 11×7-inch baking dish. Pour the remaining enchilada sauce into a large dish with sides. Dip both sides of each tortilla into enchilada sauce. Fill tortillas with sweet potato mixture and roll tortilla around the filling. Place rolled tortillas, seam-side down, in the baking dish. Repeat with remaining tortillas and sweet potato mixture; top with remaining Cheddar cheese. Cover dish with aluminum foil.
- Bake in the oven until heated through and cheese is melted, about 40 minutes.