INGREDIENTS
4 cups
butternut squash, peeled and diced
2 tbsp
olive oil
1/2 tsp
kosher salt
1/4 tsp
black pepper
3 cloves
garlic, pressed
1/2
medium onion, diced
1 can
black beans, rinsed and drained
2 cups
green enchilada sauce, divided
1 tsp
cumin
1 cup
jack cheese, shredded
8
flour tortillas