INGREDIENTS
5 cups
butternut squash
2 tbsp
olive oil
1/4 tsp
salt
1/2
onion
1 tbsp
olive oil
1
bell pepper
1
bell pepper
1 tsp
cumin
1 tsp
chili powder
8 ozs
corn
15 ozs
black beans
1/4 tsp
salt
12 6-inches
corn tortillas
1 1/2 cups
cream
1 cup
enchilada sauce
1 3/4 cups
mozzarella cheese