INGREDIENTS
1
medium – onion
1 tsp
– olive oil
1/2 tsp
– garlic powder
1/2 tsp
– salt
1/2 tsp
– cumin, ground
15 oz
– pinto beans, canned
15 oz
– tomatoes with green chilies, canned
1
medium – Spaghetti Squash
1 tbsp
– olive oil
1/8 tsp
– salt
1/8 tsp
– black pepper, ground
5
medium – russet potato
3 cups
– sour cream
1 tbsp
– butter, unsalted
1/8 tsp
– salt
1/8 tsp
– black pepper, ground
2 cups
– Green Chili Sauce
4 1/2 oz
– diced green chilies, canned
1 cup
– Monterey Jack cheese, shredded
1/2 cup
– Parmesan cheese, grated