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Butternut Squash and Black Bean Enchiladas
Ingredients
  • ½ medium butternut squash, peeled, seeded and cut into 2 ½-by-½-inch sticks
  • ¼ cup vegetable oil
  • ¾ teaspoon chili powder, plus more for sprinkling
  • ¾ teaspoon ground cumin
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 large onion, diced
  • One 15-ounce can black beans, drained and rinsed
  • Three 15-ounce cans green enchilada sauce
  • 16 corn tortillas
  • 3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces)
  • Chopped fresh cilantro, for topping
Steps
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