INGREDIENTS
4 cups
cubed butternut squash
2 tbsp
olive oil
2
cooked chicken breasts, chopped
1/2
onion, diced
1
green pepper, diced (keep a few tablespoons reserved raw for sprinkling on top)
2 cloves
garlic, minced
1 tsp
cumin
1 tsp
chili powder
1 398 milliliter can
black beans, drained and rinsed
1 cup
salsa
3
10 inch sprouted grain tortillas
1 cup
sour cream
1 cup
enchilada sauce
2 cups
shredded cheese