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Ingredients
  • 2 tablespoon oil divided
  • 10 small corn tortillas cut into strips
  • ½ large red onion diced
  • 2 to 3 cloves garlic minced
  • 1 small butternut squash peeled and cut into ½" cubes
  • 1 ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • 1 can black beans, drained and rinsed
  • ½ 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
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