Preheat the oven to 400 degrees.

Cut the butternut squash into identical size, 1-inch cubes (skin on or off)

Lay on a baking sheet lined with a silicone baking mat or parchment paper.

Season with chili powder, cumin, and garlic powder.

Bake for 30 minutes until the squash is browned and softened.

Remove from the oven and all to cool slightly.

In a large skillet, saute the garlic, onion, and hatch green sauce until the onions are translucent.

Add the red bell peppers, black beans, and 1 can of fire-roasted tomatoes.

Cook until the fluid from the tomatoes dissipated.

Once cooled, combine the butternut squash and the black bean mixture into a large bowl. Stir to combine.

Now, make the quick and easy enchilada sauce.

In a high-speed blender, add fired roasted tomatoes, and blend slightly (You do not want to puree the tomatoes).

Then, pour fire-roasted tomatoes into a bowl, add the green chile sauce, and stir to combine.

In a 9X 13 inch pan, pour half the enchilada sauce in the bottom of the pan, spreading it evenly.

Preheat the oven to 375 degrees.

Lay each tortilla on a flat surface

Spoon a generous amount of filling in the center of the tortillas.

Then, fold each side in before rolling each tortilla tightly.

Put each filled tortilla in the pan on top of the enchilada sauce, seam down. This will prevent your filling from spilling out, and it seals the seam.

Now, continue until all the filled tortillas are placed in the pan.

The rest of the enchilada sauce covers the top of the filled tortillas, ensuring the vegan enchiladas are all covered.

Drizzle with additional cheese sauce.

Uncover and cook for an additional 10 minutes.

Remove from oven and allow to sit for 5-10 minutes before serving.

Garnish with optional garnishes are desired.