Butternut Squash Enchiladas | Lundberg Family Farms

Ingredients

• 1 box Cilantro Lime Rice suggested substitutions
• 1 1 ⁄ 2 cups water
• 6 gluten-free tortillas, soft taco-sized
• 4 cups Monterey Jack cheese, 1 cup reserved
• 3 cups butternut squash, cubed
• 2 cups manzano peppers, whole or yellow bell peppers, whole
• 2 cups vegetable stock
• 15 oz black beans, canned
• 7 oz green chiles, diced, canned
• 1 cups onion, diced
• 9 garlic cloves, whole
• 2 tsp avocado oil
• 2 tsp olive oil
• 1 tsp oregano, dried
• Sea salt, to taste
• Cotija, for garnish
• Cilantro, chopped, for garnish
• Green onions, sliced, for garnish
• Radish, sliced, for garnish (optional)