Is there anything more comforting than Mexican food?
This is a mild, slightly different take on an enchilada-esque bake. We roast and puree organic Red Wagon Farm butternut squash and mix it with organic onion sauteed with olive oil and toasted cumin.
Then we layer the squash filling with from-scratch creamy pinto beans and a third layer local Red Wagon Farm kale and organic red pepper.
Then we top with lots of sharp Tillamook cheddar cheese.
One Frozen Tin. Serves 3-4.
To serve from frozen, defrost overnight in fridge then bake at 350, uncovered, 15 minutes or until warm.
If attempting to bake from frozen, increase the baking time by at least 30 minutes.