• Preheat oven to 400° F. Cut acorn squash in half, coat with olive oil, salt and pepper. Brush chicken with olive oil, salt and pepper. Place both in oven and bake for about 30 minutes, flipping the chicken halfway through. Remove chicken earlier if done.
• While you bake chicken and squash, prepare sauce.

For enchilada sauce:

• In a pan on medium heat, sauté garlic in olive oil until lightly browned. Add about a quarter of the chicken broth, whisk in the flour and break up any clumps. Add the rest of the broth, the tomato sauce, and the chile powder. Add cumin, onion powder, salt and pepper to taste. Bring to a simmer until slightly thickened. Set aside.
• Sautee onion in 1 tablespoon olive oil, combine with black beans and some of the liquid from the can. Remove done squash from the oven, remove skin and cube roughly. Add to bean mixture, mix well.
• Cut or shred cooked chicken into bite-sized pieces. In a square glass or metal baking pan, make four layers of flat tortillas topped with bean/squash mixture, chicken, and sauce. Finally, top with shredded cheese and bake for about 40 minutes or until sauce is bubbling and cheese is golden-brown.
• Top with cilantro and avocado to serve.