1. Pre-heat oven to 400ºF

2. In a large oven-safe skillet for which you have a lid, heat olive oil, add onions and garlic and cook for 5 minutes until translucent

3. Add red bell pepper, butternut squash, salt, chili powder and cumin. Mix so all the veggies are coated with the spices. Add 1/3 cup of water to the pan and cook covered at medium heat for 7 minutes or until the butternut squash is soft.

4. Add pistachios (remember to set aside 1-2 tablespoons), black beans 1 cup of the shredded cheese, enchilada sauce, and cut soft tortillas and mix to combine.

5. Sprinkle the remaining 2 cups of cheese on top, place the pan in and bake for 10 minutes, until the cheese is melted. Turn the broiler on high and broil for 5 minutes or just until the cheese turns golden.

6. Sprinkle the remaining 2 tablespoons of pistachios that you set aside and enjoy right out of the oven.

CALIFORNIA PISTACHIOS

CROP QUALITY FORUM LUNCHEON MEETING

Crop Quality Forum Luncheon Meeting

CALIFORNIA
PISTACHIOS

CROP QUALITY
FORUM LUNCHEON
MEETING