Vegan Enchiladas wrapped in Collard Greens with Tomato Sauce | Garden Of Eydie

Ingredients

• 1 sweet onion , finely diced
• 2 garlic cloves , minced
• ¼ teaspoon cumin powder
• ¼ teaspoon chili powder
• 1 13.8 ounce box Pomi tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons unsweetened oat milk
• 1 tablespoon maple syrup
• 1 small butternut squash
• ½ teaspoon. chipotle powder (divided)
• ½ teaspoon garlic powder (divided)
• 1-2 limes, juiced (divided)
• 1 red onion, peeled and thinly sliced
• 1 dried chipotle pepper (for chipotle water-see below)
• 1 tablespoon, lime juice
• 1 can no salt black beans, drained and rinsed
• ½ cup brown rice
• 4-6 small to medium sized collard green leaves