• Preheat oven to 425. Spray 2 baking sheets and a 13 x 9-inch baking dish with nonstick spray.

Prepare Squash and Green Sauce:

• Place squash on a baking sheet, then drizzle with olive oil and salt. Toss well.
• Top the other baking sheet with the tomatillos, poblanos, garlic cloves, and onion. Drizzle with olive oil.
• Place both baking sheets in oven on separate racks.
• Roast vegetables for 15 minutes. Flip veggies, rotate trays, and continue roasting until all vegetables are browned and soft, about 10-15 more minutes.
• Place poblanos in a zip top plastic bag (or a covered bowl) for about 10 minutes.
• After 10 minutes, take poblanos out of bag, and carefully remove the seeds and as much skin as possible. Discard the stem.
• Combine poblanos, tomatillos, garlic (remove skin), and onion, along with any juices, in a food processor. Process until smooth, then season to taste with salt, about ½ to 1 tsp. Set aside.

Assemble Enchiladas:

• Drain a little liquid from the top of the black beans, then combine with chili powder, cumin, oregano, and salt. Mix well.
• Stir bean mixture into roasted butternut squash (you can do this right on the baking sheet). Adjust seasoning if necessary.
• Cover the bottom of the 9 x 13-inch baking pan with green sauce.
• Warm tortillas one at a time in a small skillet on medium-high heat, flipping once. It should only take a few seconds; do not overcook the tortillas or they will get tough.
• Top each tortilla as it comes out of the skillet with 1/12 of the butternut squash mixture, and 1/12 of the cream cheese.
• Roll up tortillas and place in baking pan. Repeat process with remaining tortillas and filling ingredients.
• Cover tortillas with remaining sauce, then sprinkle with Monterey Jack Cheese.
• Bake enchiladas for about 20 minutes, or until hot and cheese is melted and lightly browned.
• Serve enchiladas hot, topped with cilantro and avocado. Serve with a lime wedge. Enjoy!