Begin by peeling the butternut squash. Using a sharp knife, cut it in half lengthwise, scoop out the seeds, and dice the flesh into ½-inch cubes. Set aside.

In a large skillet, heat your choice of oil over medium heat. Toss in the chopped onion and sauté until it’s translucent and fragrant—about 4-5 minutes. Next, add minced garlic and cook for an additional minute. Be careful not to let the garlic burn; it should be fragrant but not charred.

Now, it's time for your butternut squash to shine. Dump the cubes into the skillet, stirring in smoky chili powder, ground cumin, dried oregano, salt, and pepper. Mix everything well and let it cook for about 8-10 minutes until the squash starts to soften.

Add the rinsed black beans to the skillet, gently folding them into the mixture. Pour in the fire-roasted red enchilada sauce, and let everything simmer for about 5 minutes. The sauce should create a lovely binding thickness around the veggies and beans.

While keeping the heat low, add in the tortilla strips to the skillet. Stir to ensure every piece is coated with that savory enchilada sauce. Sprinkle half of the cheese on top after mixing. Allow it to melt slightly, then top with the rest of the cheese.

Cover the skillet with a lid and let it cook for another 5-7 minutes, allowing the cheese to melt into gooey perfection. Once done, remove the lid and garnish generously with chopped fresh cilantro and a dollop of Greek yogurt.