INGREDIENTS
1 1/2 cups
black beans
2 1/2 cups
butternut squash
10 ozs
canned tomatoes
1/2 tsp
chili powder
1/4 cup
cilantro
1 tsp
cumin
8 media
flour tortillas
3 cloves
garlic
1
jalapeno
1 cup
mexican cheese
1 tsp
olive oil
1 small
onion
1 cup
red enchilada sauce
2 servings
salt and pepper
2 tbsps
scallions
1/4 cup
water