Butternut Squash Black Bean Enchiladas

Scaled for 8 portions · 14 steps

3 cupcubed butternut squash*1 tbspavocado oil or coconut oil0.25 tspsea salt and black pepper ((DIVIDED))1(15-ounce) can black beans ((slightly drained))0.5 tspground cumin ((DIVIDED))7–9white or yellow corn tortillas1 tbspavocado oil or coconut oil3 clovegarlic, minced ((3 cloves yield ~1 1/2 Tbsp))1(15-ounce) can tomato sauce1chipotle pepper in adobo sauce ((plus additional pepper or adobo sauce for more heat))0.5 cupwater—Sea salt and black pepper ((to taste))1–2 tbspcoconut sugar ((or sub maple syrup))—Red onion, diced—Ripe avocado, sliced—Fresh cilantro, chopped—Toasted pumpkin seeds

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