Butternut Mole Enchiladas

Name: Butternut Mole Enchiladas
Ingredients: 2 lb. butternut squash, peeled and cut into 1/2-inch pieces; 1 tbsp. olive oil; 1/4 tsp. chili powder; Kosher salt; pepper; 1 (15-ounce) can tomato sauce; 2 cloves garlic; 1/2 small onion, chopped; 1 chipotle chile in adobo sauce, plus 1 tablespoon adobo sauce; 1/2 tsp. ground cinnamon; 1 tbsp. lime juice; 1/4 c. smooth peanut butter; 3 oz. semisweet chocolate; 12 soft corn tortillas; 1 (15-ounce) can black beans, rinsed; 4 oz. queso fresco, crumbled, plus more for serving; 1 avocado, cut into chunks; Toasted pepitas and cilantro, for topping