Rated 5 stars by 1 users
1 butternut squash, peeled and diced
1 yellow onion, diced
1/2 jalapeno pepper, seeded and diced (optional)
1 (15.5 ounce) can black beans, drained and rinsed
8 (6-inch) gluten-free corn tortillas, torn
1 cup Red Enchilada Sauce
Heat Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Add the butternut squash, onion, and jalapeno and cook, stirring occasionally, until the squash is slightly tender, about 15 minutes.
Add the black beans, corn tortilla pieces, Red Enchilada Sauce, and tomato sauce; stir to combine.
Calories 320, Carbs 50 grams, Cholesterol 10 milligrams, Fat 12 grams, Fiber 9 grams, Protein 9 grams, Saturated Fat 2.5 grams, Sodium 400 milligrams, Sugar 8 grams
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