2 cups vegan shredded cheese (200 g), optional, see notes for a homemade alternative
Preheat the oven to 350ºF or 180ºC.
Steam or boil the butternut squash for 10 to 15 minutes or until tender.
In the meantime, add the oil to a large skillet and cook over medium-high heat until hot. Add the onion and cook until golden brown.
Then incorporate the black beans, butternut squash (drained), green chiles, and spices (cumin, oregano, salt, and pepper). Stir to combine and cook for 5 minutes, stirring occasionally. Set aside.
To assemble the vegan enchiladas, spread 6-8 tbsp of red enchilada sauce onto a large baking dish (of about 9×13 inch or a similar size, about 23×33 cm).
Lay out a tortilla, and spread 2 tablespoons of sauce over the surface of the tortilla. Add ⅛ of the squash and black bean filling in a line down the center of the tortilla, then sprinkle with some cheese.
Roll up the tortilla and place it into the baking dish, seal side down.
Assemble the remaining enchiladas. Then spread the remaining red enchilada sauce evenly over the top of the enchiladas, followed by the remaining vegan shredded cheese.
Bake for 20 to 30 minutes or until the cheese is melted and the tortillas are slightly crispy on the outside.