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Butternut Squash and Black Bean Enchiladas Skinnytaste

Skinnytaste
  • 45 minutes
  • Serves 2

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