1. Wash and remove any dirt from the skin of the butternut squash. Rub the squash with oil and place on a rack over a kitchen stove burner. You can use a grill, but the heat may not be as intense and it will take longer to char. Turn the burner on and char the butternut evenly until totally black, about 7 to 10 minutes. Remove the squash from the burner and place on a sheet pan. Bake in an oven preheated to 350°F until the squash is tender but not mushy. To test, pierce the neck of the squash with a knife; if it pierces with little resistance, it’s done. Remove the squash and let cool.
2. In a large bowl, place half the black beans and smash them with a fork or potato masher. Add the remaining beans and the kale. Mix thoroughly. Set aside.
3. Once the squash is cool enough to handle, scrape the burnt skin off with a knife. Dice the squash into small pieces and add to the black bean mixture (add half at a time, aiming for about a 50/50 mixture of squash and beans, adjust as needed). Add the enchilada sauce and mix well. Set aside until ready to fill the tortillas.
4. In a mixing bowl, combine the masa harina and vegetable stock to form a dough. The dough should be soft and moist, almost sticky. If the dough develops cracks when pressed, add a little more broth or water, one tablespoon at a time, to moisten. If the dough is too wet, add a bit more masa to correct the consistency.
5. Place the dough in a bowl and cover with a towel to prevent drying out. Using a digital scale, cut a piece of dough weighing 50 grams. Roll the dough into a ball with your hands. Cut a large plastic freezer bag into two pieces. Place one piece down on a tortilla press, add the dough, and place the other piece of plastic on top. Flatten the dough slightly with your hand, then close the tortilla press. Remove the tortilla and place on a sheet pan lined with parchment paper. Repeat the process until all the dough is used, keeping parchment paper between each tortilla.
6. Heat a flat-top grill or other cooking surface over medium-high heat. Cook each tortilla for about 10 to 15 seconds on each side, then place in a tortilla warmer until needed. Note: Cook the tortillas as soon as you are ready to fill the enchiladas, as the tortillas will start to cool and crack if left too long, making rolling difficult.
7. Fill tortillas with the charred butternut squash mixture, placing them fold side down in a pan. Optionally drizzle cashew cream sauce over the top. Garnish with toasted pumpkin seeds and cilantro.

To prepare vegan enchilada sauce (25 min, 1 gallon)

1. In a large pot, heat oil over medium heat. Add the onions and cook until translucent and soft, about 7 to 10 minutes. Adjust the heat as needed to prevent browning.
2. Add the garlic, jalapeños, chili powder, cumin, paprika, oregano, and sugar. Continue cooking until the mixture is tender and fragrant.
3. Add the diced tomatoes and simmer for about 10 minutes, or until the mixture is well combined. Remove the pot from the heat. Using an immersion blender, blend the sauce until smooth (alternatively, you can use a standard blender to blend the sauce in batches as needed). Cool and reserve.

To prepare poblano cashew cream sauce (30 min, 12 cups)

1. Rub the chilies with oil and place over a rack on a stove burner (this can also be done on a grill or in an oven). Char the chilies until black all over. Place the chilies into a bowl or other container and wrap with plastic wrap to steam. Allow to steam for 15 minutes or longer. When ready, use a knife to remove the charred skin from the chilies and remove the inner seeds.
2. In a high-speed blender, place the chilies, cilantro, cashews, and water in the canister. Start on low, then move to high speed and blend until completely smooth. Add salt and mix again. Pour out and reserve.