Preheat oven to 400 degrees F. Spray bottom of large baking dish with PAM cooking spray. Place 1/4 cup enchilada sauce on the bottom of baking dish.
In a large skillet, on medium-high heat, heat olive oil. Add onions and cook for 3 minutes. Add butternut squash, RO*TEL tomatoes, black beans, water, cumin and chili powder. Season with salt and pepper.
Turn down to low heat and cover.
Cook for 25-30 minutes or until squash is tender.
Turn off heat and add cilantro.
Place about 1/3-1/2 cup mixture in the center of each tortilla and roll.
Place seam side down in baking dish. Top with remaining enchilada sauce and cheese.
Bake for 10-12 minutes or until cheese is melted.
Top with avocado, cilantro, sour cream and or green onion if desired.