Start by making the enchilada sauce. Combine the tomato sauce, vegetable broth, chipotle pepper, adobo sauce, cumin, and garlic sauce in a small saucepan. Bring to a boil, then lower to a very gentle simmer and cook for 10 minutes to allow the flavors to combine.
Meanwhile, heat the olive oil in an extra-large skillet or wok over medium heat. When the oil is hot and shimmering, add the kale and cook for 1 minute, just until it’s beginning to soften. Add the butternut squash noodles and cook, stirring or tossing regularly with tongs (I recommend the latter!) until the squash is tender, about 7 minutes.
Add the black beans and 2/3 of the enchilada sauce to the pan and toss to combine. Cook for 1 minute or until the beans are heated through.
Divide the noodle mixture between four bowls, top with the remaining enchilada sauce, and garnish with cilantro and goat cheese (if using). Serve with lime wedges and hot sauce if you like.