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Ingredientes
- 4 large tomatoes, diced
- 2-15 ounce cans diced tomatoes
- 1/2 elephant garlic, minced
- 1 large onion, diced
- 1 cup canola oil
- 1 tablespoon Chipotle Chili Powder
- 1/2 tablespoon dried Cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chicken broth
- 2 cups butternut squash, diced
- 1 tablespoon canola oil
- 1 can black beans, drained and rinsed
- 1/2 cup chopped cilantro
- 1 cup enchilada sauce
- 8 ounces pepper jack cheese, shredded
View Full Recipe at The Life and Loves of Grumpy's…
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