Preheat oven to 400 degrees
Make the enchilada sauce: Heat oil in a small saucepan over medium-high heat. Add the arrowroot flour, chili, salt, garlic powder, onion powder, and cumin and stir together over the heat constantly for 1 minute. Add in the tomato sauce and lime juice, and then gradually add the veggie broth, whisking to remove any clumps. Reduce the heat and let simmer for 5-8 minutes or until the sauce thickens. Taste and adjust seasoning
Make the filling: Heat oil in a large pan or dutch oven over medium heat. Add onions and garlic and cook until beginning to soften, about 5 minutes. Add the chili powder, paprika, cumin and salt and cook until fragrant, about 1 minute.
Add veggie broth and butternut squash and cook until tender, about 10-15 minutes.
Stir in 1 cup of the reserved enchilada sauce, spinach and black beans and cook until the spinach is wilted and the mixture is heated through.
Spread ⅓ cup sauce on the bottom of the 9x13 inch (or similar sized) baking dish.
Warm tortillas up either in a cast-iron skillet, under the broiler, or in the microwave until malleable. Place 1 tortilla down on a flat surface and fill it with about ½ cup of filling (this amount will vary based on the size of your tortillas). Roll up the tortilla and place it, seam side down in the baking dish. Continue until all of the filling has been used up, about 14 tortillas worth.
Pour remaining sauce over the top of the tortillas and sprinkle with cheese.
Bake, uncovered in the middle of the oven for 20 minutes. If desired, you can broil the cheese on top for 2-3 minutes at the end.
Let the enchiladas rest for 5-10 minutes before serving.
Top with cilantro and serve warm with rice, cauliflower rice or side of choice.