Preheat oven to 400 degrees. Wash and prepare all vegetables and blend your spice mixes.
Make the enchilada sauce. Add the oil to a sauce pan over medium heat. Add the sauce spice mix including the flour to the pan along with the tomato paste. Stir for 1 minute. The spice mix will incorporate into the paste and become very fragrant. Add the vegetable broth to the mixture and bring to a simmer. Wisk mixture constantly to combine ingredients and prevent clumping on the bottom of the pan. Allow mixture to simmer for 2-3 minutes or until your desired thickness is obtained. Set aside.
On a baking pan coated with a thin layer of olive oil arrange the squash rings in a single layer. Drizzle a small amount of olive oil over them and season with salt and pepper. Bake for 10-15 minutes on each side or until golden brown. When finished let cool and cut in half.
While the squash is baking make the black bean mixture. In a large skillet add the garlic, onion and jalapeno and sauté for 2-3 minutes or until onions have become fragrant and slightly translucent. Add the black beans and spice blend and stir to combine. Sauté for 1-2 more minutes to heat the beans.
Build your enchiladas. In a 13x9 baking dish, lay out a tortilla. Place a large spoonful of the black bean mixture in a line down the middle of the tortilla. Add two to three pieces of squash and a large spoonful of the sauce on top of the bean mixture. Roll tortilla into a tube shape. Repeat this while placing the finished enchiladas side by side in the baking dish until dish is full. Cover finished enchiladas with the sauce. Bake uncovered for 25-30 minutes.
When enchiladas are finished top with desired garnishes. Enjoy!
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/delicata-and-black-bean-enchiladas/