INGREDIENTS
2
small-medium acorn squash
1 cup
cooked rice
1 cup
frozen corn kernels
1 cup
organic black beans
1
large tomato, diced
1/2 tsp
cumin
1 tsp
chili powder
1/2 tsp
unrefined salt
1 1/2 cups
Mexican cheese blend, divided
1
lime, juiced
fresh cilantro, chives, jalapenos, sour cream, lime wedges