I found a version of the following on the Delicious Living site, upping a few things and downing a few others. I basically halved the recipe because I had way too much filling, but you could always double it and freeze one.
Find squash baking instructions here.
1 cup cooked Quinoa
1-1/2 cups cooked Black Beans
1/2 baked Butternut Squash, flesh scooped out and diced
1 small Onion, diced
1 Bell Pepper, cored and diced
14 oz. can Diced Green Chilies, drained
1 cup Cilantro, chopped
8 oz. Cheddar Cheese, grated and divided
Salt, to taste
16 oz. Red Enchilada Sauce
2 dozen Corn Tortillas, fresh if possible
2 15 oz. cans Green Enchilada Sauce
Preheat oven to 350°F. Combine rice, beans, squash, onion, pepper, chiles, cilantro, and four ounces of the cheese in a large mixing bowl. Season with salt and mix well.
Pour red enchilada sauce into a deep plate; dip each tortilla to coat. Fill each tortilla with one large spoonful of enchilada mixture, roll tightly, and place in a 9" x 13" baking dish or lasagna dish. When dishes are full, cover each dish with one can green enchilada sauce.
Cover with foil and bake 45 minutes. Remove foil and top enchiladas with remaining cheese. Bake 10 more minutes. Serve immediately.