INGREDIENTS
4
large tomatoes, diced
2 oz
cans diced tomatoes
1/2
elephant garlic, minced
1
large onion, diced
1 cup
canola oil
1 tbsp
Chipotle Chili Powder
1/2 tbsp
dried Cumin
1/2 tsp
salt
1/2 tsp
pepper
1 cup
chicken broth
2 cups
butternut squash, diced
1 tbsp
canola oil
1 can
black beans, drained and rinsed
1/2 cup
chopped cilantro
1 cup
enchilada sauce
8 oz
pepper jack cheese, shredded