Butternut Squash Black Bean Chimichangas

olive oil (divided)

butternut squash (peeled and diced (about 4 cups))

small red onion (diced)

garlic cloves (minced)

black beans, drained and rinsed

chipotle peppers packed in adobo sauce (minced + 2 tablespoons adobo sauce from the can (or to taste - use less for a milder version))

maple syrup or agave (optional, to balance out the flavor - you can leave it out if you're opposed to adding sugar)

lime juice

ground cumin

salt (or to taste)

black pepper

water or vegetable broth

chopped fresh cilantro

large (burrito size flour tortillas)

Your favorite salsa

Cashew sour cream