Servings:4 | Calories:418 | Total Fat:25g | Chol:1mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 25g
Sat Fat 4g
Total Carb 47g
27% Others combined
17% Corn tortillas
15% Vegetable broth
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 medium red onion, chopped 2 red bell peppers, chopped 1 small butternut squash (11 / 2 pounds or less), peeled and chopped 4 garlic cloves, pressed or minced 2 tablespoons olive oil ground sea salt 1 tablespoon chili powder 1 teaspoon ground cumin 1 / 2+ tablespoon chopped chipotle in adobo* (start with 1/2 tablespoon and add more to taste, I thought mine was just right with 1 tablespoon) 1 bay leaf 1/4 teaspoon ground cinnamon 14 ounce can diced tomatoes, including the liquid** 4 cups cooked black beans or 2 cans, rinsed and drained 14 ounce can (about 2 cups) vegetable broth 2 Avocados from Mexico, diced 3 corn tortillas for crispy tortilla strips*** cilantro (optional, for garnish)
Directions : View recipe directions on cookieandkate.com