Preheat oven to 450 degrees F.
Chop butternut squash in thin slices, then put on a baking sheet and drizzle with olive oil, then season with sea salt and black pepper. Bake squash for 25 minutes.
Start by soaking collard leaves in warm (almost hot) water for 10 minutes.
Prepare black bean sauce by combining all ingredients in a blender, and blending until smooth, stopping to scrape the sides as necessary.
Scramble eggs and season with sea salt and pepper.
When collard greens have been soaked, trim the stem from the bottom, and then trim off the top of the stem on the bottom side of the leaf (as in photos above).
Lay a large and a smaller leaf together, tops facing opposite directions (as in photos above).
In the center of the leaves, add 1/4 cup of the black bean sauce, then top with butternut squash, tomatoes, avocados, scrambled eggs, and additional toppings like hot sauce, a squeeze of lime, or cilantro.
Start by folding the top and bottom sides of the leaves down over the filling, and then rolling the sides like a burrito.
Cut in a diagonal, and serve with salsa.