INGREDIENTS
1/2
Avocado
3/4 cup
Black beans, canned
1 handful
Cilantro, leaves
1
Delicata squash
2
Garlic cloves
1 1/2
Lime, Juice from
1/2
Red bell pepper
1
Shallot, large
1 1/2 tsp
Ancho chile powder
3/4 tsp
Salt
2 tbsp
Olive oil
1/2 tsp
Cumin, ground
6
Corn or flour tortillas
1 cup
Cheese
1/4 cup
Creme fraiche
1 cup
Enchilada sauce, red
2 tbsp
Water