INGREDIENTS
2 cans
each) black beans
2
Avocados from mexico
1
Bay leaf
1
Butternut squash, small
4
Garlic cloves
2
Red bell peppers
1
Red onion, medium
1
small can Tomatoes
1/2 tbsp
Chipotle pepper in adobo* (start with
2 cups
Vegetable broth
1 tbsp
Chili powder
1/4 tsp
Cinnamon, ground
1
Salt
2 tbsp
Olive oil
1 tsp
Cumin, ground
3
Corn tortillas