INGREDIENTS
1
Avocado, large
2 15 ounce cans
Black beans
2 1/2 cups
Butternut squash cubes, roasted
1/4 cup
Cilantro
3 cloves
Garlic
1
Lime
1
Red bell pepper
1
Yellow onion
2 1/2 cups
Quinoa, cooked
2 tsp
Chili powder
2 tbsp
Olive oil, extra virgin
1 tsp
Cumin
2 cups
Mexican cheese
1
jar Enchilada sauce, red