1. In a large skillet or saucepan, heat oil. Sauté onions
until tender.
2. Add butternut. Cover and cook over medium heat until
tender.
3. Add cumin, cinnamon, and salt. Add beans. Cover, and heat
through.
4. Put 1/8 of mixture in each tortilla, top with 3 Tbsp. cheese, and roll
up. Place seam-side down in a greased 9 x 13 baking pan.
5. Bake uncovered in 350º oven for about 15-20 minutes, until
heated through.
6. Serve with sour cream and salsa, and cilantro if you wish.
Tips:
Tortillas freeze well with the mixture inside so I often make a double
or triple batch. You can also freeze just the filling.