Preheat the oven to 425 °F. Peel and mince the garlic. Peel and chop the onion. Destem and roughly chop the kale. Drain and rinse the black beans. Chop the butternut squash into bite sized pieces.
Roast the butternut
In an 8x8 baking dish, toss the butternut squash pieces with 2 tsp vegetable oil and season with salt and pepper. Roast squash until tender and slightly caramelized, about 15 to 17 minutes.
Start the salsa roja
Place a medium saucepan over medium-high heat with 1 tbsp vegetable oil. Add the minced garlic and chopped onion and cook until softened, about 3 to 4 minutes. Add the cumin, Mexican oregano, and as much of the chile de arbol as you’d like, and cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes and 1 cup water, and bring to a simmer. Simmer until slightly thickened, about 5 to 7 minutes.
Prepare the filling
Season with salt. In a large bowl, combine chopped kale, roasted butternut squash, and black beans. Season with salt and pepper. Transfer the salsa roja to a blender and blend until smooth. Spread ¼ cup of the salsa roja on the bottom of the baking dish.
Roll em’ up
Lay out the tortillas, and top each with about a ½ a cup of filling and 1 tbsp of the salsa roja. Roll each tortilla up, and place seam side down in the baking dish. Top the enchiladas with the remaining salsa roja and cover with foil. Bake for 10 minutes.
Trim, deseed, and dice the jalapeño. Add the diced jalapeño, sour cream, and a pinch of salt to a small bowl; stir. Divide the black bean and butternut enchiladas between your plates and top with the jalapeno crema. Ole!