Heat olive oil in a large skillet over medium heat.

Add the diced onion and cook until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the diced butternut squash to the skillet and cook, stirring occasionally, for about 10-12 minutes, or until tender.

Mix in the black beans, corn, cumin, smoked paprika, chili powder, salt, and black pepper; stir to combine.

Pour the enchilada sauce over the vegetable mixture and stir until everything is evenly coated.

Sprinkle the shredded cheese on top and cover the skillet with a lid. Cook for 5-7 minutes, or until the cheese is melted and bubbly.

Remove from heat and garnish with fresh cilantro.

Serve warm with tortilla chips and a dollop of sour cream if desired.