Preheat the oven to 400°F. Dice the butternut squash and slice the pepper and onions.
Toss the chopped vegetables with oil, cumin, chili powder and salt in a 9x13 baking dish. Roast for 45 minutes.
Turn the oven temperature down to 350°. In a large bowl, toss the roasted vegetables with black beans, cilantro, jalapeño and 1 cup enchilada sauce. Cut the tortillas into 6 triangles each.
In the same 9x13 pan, pour a thin layer (about 1/2 cup) of enchilada sauce on the bottom, then a layer of tortillas - use about half. Add the vegetable mixture, then another tortilla layer. Pour the rest of the sauce over, then top with shredded cheese.
Bake for 20 minutes, then let sit for 5 minutes before serving. Serve with sour cream, avocados or black olives.