In saucepan, heat oil over medium heat. Whisk in flour until well blended with oil; approximately 1 minute. Add chili powder, chipotle chili powder, garlic powder, cumin and oregano. Cook for 1 minute, whisking constantly so spices do not burn.

Gradually whisk in vegetable stock and tomato sauce until there are no lumps. Season with ½ tsp. salt. Reduce heat to medium-low and simmer until slightly thickened; approximately 10 minutes.

Add more salt to taste.

Notes: Sauce can be made up to 5 days in advance and stored in air-tight container in refrigerator.

Preheat oven to 375 degrees F. Arrange acorn squash on parchment-lined baking sheet. Drizzle with 1 Tbsp. olive oil and season with salt and pepper. Bake 15 minutes or until squash is easily pierced with fork.

In large sauté pan over medium heat, sauté onions in 1 Tbsp. olive oil for 3 minutes or until just translucent. Add zucchini and sauté an additional 4-5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Lastly add beans and season the mixture with oregano, cumin and chipotle chili powder. Add salt and pepper to taste.

In large bowl, combine zucchini and bean mixture with roasted squash and set aside until cool enough to handle.

After roasting squash, increase oven temperature to 400 degrees F.

In 9x13 baking dish, cover bottom with layer of sauce.

In microwave, warm tortillas for approximately 30 seconds.

Place warm tortilla on plate and spread 1 Tbsp. sauce on tortilla. Add generous spoonful of filling and top with 1 Tbsp. cheese. Roll tortilla.

In baking dish, place tortilla seam side down. Repeat for remaining tortillas, arranging side by side in baking dish. Work quickly while tortillas are warm to prevent breaking or tearing.

Top enchiladas with remaining sauce and sprinkle with remaining cheese.

Bake uncovered for 15-20 minutes until cheese is melted.

Garnish with cilantro and serve warm.