INGREDIENTS
20 ozs
butternut squash
15 ozs
canned black beans
3/4 cup
corn
14 ozs
enchilada sauce
1 tbsp
extra virgin olive oil
4 8-inches
flour tortillas
2 cloves
garlic
6 servings
green onions
1 medium
onion
1 1/2 cups
salsa
1/2 tsp
salt
6 ozs
shredded mexican cheese blend
6 servings
sour cream
2 1/2 tbsp
taco seasoning mix