Butternut Squash Enchiladas with Beans and Rice

Ingredients

• 1 pasillo chili
• 1 large butternut squash 2-2 1/2 pounds
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• ½ cup cilantro
• 2 ½ cups vegetable stock
• 1 large onion, diced
• 4 oz can diced green chili's
• 2 15 oz cans black beans, drained
• 1 tbsp garlic powder
• 1 tbsp cumin
• ½ tsp cayenne
• 1 tsp paprika
• 1 tbsp oregano
• 1 ¾ cups cooked rice
• 4 cups grated Monterey jack cheese
• 7 8 inch flour tortillas