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Export 17 ingredients for grocery delivery
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Top with jalapeño, cilantro, and green onions.
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