INGREDIENTS
2 15 ounce cans
Black beans
2
Butternut squash
4
Carrots
4
stalks Celery
1/4 cup
Cilantro, fresh
1
Cilantro, fresh
5 cloves
Garlic
1
Green onion
4
Shallots
1
Yellow onion, large
4 cups
Vegetable broth
1/2 tsp
Black pepper
1/2 tsp
Cayenne, powder
1 tsp
Salt
1 tbsp
Taco seasoning
3 tbsp
Olive oil
1
Pumpkin seeds
1
Tortilla chips
1
Sour cream
2 cups
Water