Butternut Squash & Black Beans Enchiladas

A comfy dish for autumn dinners

200g dried black beans, soaked overnight
1 small butternut squash
Salt and pepper
Olive oil
1 onion, peeled and chopped
3 cloves garlic, peeled and chopped
1tsp ground cumin
2tsp chilli powder
2tsp smoked paprika
1 can chopped tomatoes
8 corn tortillas
150g manchego cheese (or other hard sheep cheese), grated
1 avocado, peeled, stoned and sliced

View the full recipe at Food Moods →