Roasted Butternut Squash & Poblano Enchiladas

Makes 10-12 Enchiladas

Ingredients:

1/2 of a butternut squash, roasted & cubed
1 poblano pepper – roasted, skin peeled, sliced
8 oz. monterey jack cheese
8 oz. pepperjack cheese
1/2 can black beans
2 red chiles or jalapeño (or both), seeded & sliced
1/2 a yellow onion, chopped
8 oz. red enchilada sauce
1/2 cup pepitas
10-12 medium flour tortillas
1/2 cup cilantro, roughly chopped
salt, pepper, & garlic powder

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