– 2 tablespoon oil divided
– 10 small corn tortillas cut into strips
– 1/2 large red onion diced
– 2-3 cloves garlic minced
– 1 small butternut squash peeled and cut into 1/2″” cubes
– 1 1/2 teaspoon chili powder
– 1/2 teaspoon cumin
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1 can black beans
– 1/2 cup corn frozen or canned
– 1 cup crushed tomatoes
– 10 ounces enchiladas sauce
– 4 large kale leaves chopped small
– salt and pepper to taste
– a few springs of cilantro chopped
– 1 jalapeño diced
– 2 green onions diced
– 1 avocado
1. In a large cast-iron skillet heat 1 tablespoon of oil. Add tortilla strips and cook, stirring often, for 5 minutes, until lightly crispy and browned. Transfer to a paper towel.
2. Add the remaining oil and sauté onions for 5 minutes, stirring frequently, until onions are translucent and fragrant. Add the garlic and sauté for 30 more seconds.
3. Add the butternut squash, chili powder, cumin, paprika, and salt. Stir to coat then reduce heat to low and cover. Cook until the squash is tender. About 5 minutes.
4. Add the black beans, corn, tomatoes, enchiladas sauce, and kale. Cook for an additional 3 minutes until kale is wilted. Season with salt and pepper.
5. Stir in corn tortillas and bring to a simmer, simmering for about 10 minutes until the liquid has boiled down. Remove enchiladas from heat and let set up 10 additional minutes before serving.
6. Top with jalapeño, cilantro, and green onions.
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