Enchilada-Stuffed Butternut Squash | Recipe Cart | Recipe Cart

Ingredients

• 1 large butternut squash, halved and seeds removed ((leave skin on))
• 1 tsp avocado or olive oil ((if oil-free, omit oil and rub with a little maple syrup))
• 1 healthy pinch each sea salt and black pepper
• 1 Tbsp avocado oil ((or sub other neutral oil or vegan butter // if oil-free, sub water and add more as needed to prevent sticking))
• 1 cup diced red onion ((or sub white or yellow))
• 1 medium red or orange bell pepper, diced
• 1/4 tsp sea salt
• 1 (15-oz) can black beans, drained and rinsed
• 1 ½ cups red enchilada sauce ((or store-bought such as Frontera brand))
• 1/2 cup crushed tortilla chips ((grain-free as needed))
• Mango habanero hot sauce ((or store-bought hot sauce))
• Fresh cilantro
• Diced red onion
• Avocado ((or guacamole))
• Vegan sour cream