Savory Butternut Squash and Black Bean Enchiladas

Preheat the oven to 350°F.

In a large skillet, heat vegetable oil over medium heat and add the diced onion. Cook until lightly browned and tender, about 10 minutes.

Stir in the drained black beans, ground cumin, chili powder, salt, and black pepper. Cook until the beans are well combined and heated through, about 2 minutes.

Pour the enchilada sauce into a saucepan, warm over low heat.

Pour 2 cups of the enchilada sauce into a 9x13-inch baking dish.

To assemble the enchiladas, dip a corn tortilla into the remaining sauce, then lay it on a plate. Sprinkle some Mexican blend cheese down the middle, followed by some of the bean mixture and roasted butternut squash.

Roll the tortilla tightly, then place it seam-side down in the baking dish. Repeat with the remaining tortillas.

Pour the rest of the enchilada sauce over the enchiladas and top with the remaining cheese.

Bake until hot and bubbly, around 20 to 30 minutes.

Remove from the oven and let sit for 15 to 20 minutes before serving.

Top with chopped fresh cilantro and enjoy!