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Butternut Squash and Black Bean Enchiladas
LEXI'S CLEAN KITCHEN24Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. avocado oil (or extra-virgin olive oil)
- 2 Tbsp. arrowroot flour
- 1 Tbsp. chili powder
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. ground cumin
- 1 cup tomato sauce
- 1 Tbsp. lime juice
- 1 cup broth (veggie)
- 1 Tbsp. avocado oil
- 1 onion (diced)
- 3 garlic cloves (minced)
- 2 tsp. chili powder
- 1 tsp. smoked paprika
- 1/2 tsp. cumin
- 1/2 tsp. fine sea salt
- 1/4 cup broth (veggie)
- 3 cups butternut squash (finely diced, about ½ – ¼” diced)
- 2 fresh spinach (big handfuls)
- 15 oz. black beans (drained and rinsed)
- 10 tortillas (–14 medium to small)
- 3/4 cup shredded cheddar cheese
- cilantro (for garnish, optional)
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