INGREDIENTS
2 15 ounce cans
Black beans
1
Butternut squash, peeled and cubed (about 2 cups), small
2
medium cloves Garlic
1
Hass avocado, ripe
1 tsp
Oregano, dried
4
Scallions
1
Yellow and 1 orange bell pepper
1
Yellow onion, roughly chopped (about 1 1/2 cups), large
3 1/2 oz
Chipotle chilies in adobo
2 cups
Vegetable broth, homemade or store-bought low-sodium
1
Kosher salt and freshly ground black pepper
2 tbsp
Olive oil
1 tbsp
Cumin, ground
1 cup
Ore regular cheddar or monterey jack cheese, vegan