INGREDIENTS
1 1/2 tbsp
olive oil
2
onions
8
garlic cloves
2 1/2 tbsp
chili powder
1 tbsp
ground coriander
29 oz
fire-roasted tomatoes
1 lb
dried black beans
2
chipotle chiles in adobo
2 tsp
oregano
1 serving
coarse kosher salt
2 1/4 lb
butternut squash
1/2 cup
quick cooking oats
1 serving
sour cream
1 serving
pepper jack cheese
1 serving
red onion
1 serving
fresh cilantro
1 serving
jalapeno