These butternut squash and black bean enchiladas are a perfect fall-inspired dish. The filling is made with roasted butternut squash, black beans, onions, and spices like cinnamon and nutmeg. The enchiladas are then topped with a tangy tomatillo sauce and baked until the cheese is melted and bubbly. Serve with a side of Mexican rice and a sprinkle of fresh cilantro for a comforting meal.
