Cook butternut squash in a skillet over medium-high heat with a bit of oil, along with the garlic and paprika.
While the squash is cooking, combine beans, tomato, onion, and Floating Leaf rice blend in a bowl and set aside. Once squash is cooked, add it to the bowl.
Make the sauce by whisking all 3 ingredients together. Pour half of the sauce into a 9×13 baking dish.
Next, assemble the enchiladas: fill a tortilla with the butternut squash mixture, then sprinkle some cheese inside and roll the tortilla. Repeat this process for all 6 tortillas. Don’t worry if some of the mixture falls out!
Pour the rest of the sauce over the enchiladas, then sprinkle cheese over top. Bake for 15 minutes or until sauce is bubbling and cheese has melted.
Remove from oven and top with cilantro and avocado.