Add seasonings and cilantro, mixing well after each addition. (I find that a fork works better for mixing this than a spoon.)
Add pepper, garlic, beans, and diced onion.
Place sauce ingredients in blender and blend until smooth and creamy. (I recommend a heavy-duty blender for this; otherwise, the sauce may not get creamy.)
Stir 1/3 cup sauce into vegetable mixture.
Place approximately 1/3 cup of vegetable mixture down center of tortilla. Fold edges over filling and place seam-side down into an oiled 9-inch x 13-inch baking dish. Repeat with remaining tortillas.
Pour remaining blender mixture over enchiladas taking care to cover edges of tortillas.
Bake at 375°F for 35 minutes. If top or edges get too dark before enchiladas are done, cover with foil.
Serve hot topped with green onion, cilantro, avocado, and/or olives.
This recipe uses about one half of a small butternut squash or one-quarter of a medium to large one. What to do with the remainder of the squash? You could make a double batch of these scrumptious enchiladas or you could enjoy one of these delicious winter squash recipes.
Recipe by JennifersKitchen at https://jenniferskitchen.com/2017/01/butternut-squash-enchiladas.html