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Butternut Squash Wild Rice Enchiladas

Erin
  • 45 minutes
  • Serves 2 to 4

INGREDIENTS

1 can

Black beans

2 cups

Butternut squash

1/4 tsp

Chipotle, powder

1

Cilantro and avocado

1 1/4 tsp

Powdered garlic

3/4 cup

Red onion

1/2 cup

Tomatoes, fresh or canned

1 cup

Floating leaf sprouted brown rice

1/4 tsp

Paprika, smoked

6

Taco shells, soft

1 cup

Mexican blend cheese

1 1/2 cups

Enchilada sauce, red