Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Make the filling: Spread the butternut squash cubes on the baking sheet. Drizzle with olive oil, add a pinch of salt and pepper, and toss to combine. Roast until golden brown, about 25 minutes. Transfer the roasted squash to a bowl and stir in the scallions and black beans.
Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the tomato sauce, garlic, and adobo sauce. Let simmer for about 5 minutes, stirring often.
In a 9x13 inch baking dish, spread 2 tablespoons of the tomato sauce on the bottom of the dish. Assemble the corn tortillas with about ½ cup of the filling, a tablespoon of the sauce, and a sprinkle of cheese. Roll each tortilla and place seam side down into the baking dish.
Pour the remaining sauce over the enchiladas, and sprinkle with the remaining cheese and the jalapeños slices. Bake covered for 20 minutes. Uncover and bake for 5 more minutes, or until the cheese is bubbling.
Serve with fresh cilantro, avocado slices and lime slices.
Vegan option: skip the cheese and serve the enchiladas with vegan sour cream mixed with a squeeze of lime on the side.
*you can use 8 tortillas if yours are smaller and they will all fit in your pan. (mine pictured here were on the large side)
Recipe by Love and Lemons at https://www.loveandlemons.com/vegetarian-enchiladas/