INGREDIENTS
1
Avocado
2 cups
Butternut squash
1
Chives/scallions
1
Cilantro, fresh
4
Garlic cloves
1 14 ounce can
Pinto beans
1
Sweet onion
1 14 ounce can
Tomatoes, fire-roasted
3 cups
Vegetable stock
1 cup
Quinoa, cooked
2 tsp
Chili powder
1 tsp
Paprika, smoked
1/2 tsp
Pepper
1/2 tsp
Salt
1 tbsp
Olive oil
1 tsp
Cumin, ground
1
Tortilla chips
1
Greek yogurt, plain