Begin by making the butternut squash mixture. In a sautee pan drizzled with olive oil, saute onions and garlic until onions soften and begin to carmelize.
In a bowl, add the mashed butternut squash, black beans and onion and garlic mixture. Add cumin, salt and pepper and mix to combine well.
Spoon about ¼ cup of bean mixture onto the tortilla and fold tortilla together. Place in casserole dish, seam side down so it doesn't open. Set aside.
Next make the ranchero sauce. In a skillet, saute onion, bell pepper and jalapeno in olive oil until it begins to break down. About 10 minutes.
Add garlic and spices and cook for another 2 minutes until garlic begins to brown.
Add tomatoes with its juice and bring to a boil and season with salt and pepper. Then reduce and cover on a simmer for about 15 minutes.
When ready, spoon ranchero sauce over the enchiladas and and top with cheddar cheese if desired. Bake in the oven at 350 degrees F for about 10 minutes until the cheese melts and sauce thickens.
Save additional sauce for extra toppings.
Top with cilantro, lime wedges and avocado.