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Black Bean & Butternut Enchilada Skillet

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Ingredients: 

1 tablespoon oil (olive, coconut, canola, etc.)
1/2 cup chopped red or yellow onion
2 cloves of garlic, finely minced
1 jalapeno, seeded and diced (optional)
4 cups diced butternut squash (from a small to medium butternut squash that has been peeled and seeded)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
2 teaspoons chili powder
1 (15-ounce) can black beans, rinsed and drained
8 yellow or white corn tortillas, cut into large squares (I cut each tortilla in thirds and then chopped the strips in half)
2 cups green enchilada sauce (preferably homemade)
2-3 cups cooked, cubed chicken
1/4 cup chopped cilantro
6 ounces (1 1/2 cups) shredded Monterey Jack cheese


 

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