Ingredients
- 1 pouch SOMOS ™ Mexican Black Beans
- 2-3 tbsp SOMOS™ Mango Pineapple Mexican Chili Crisp
- 1 cup butternut squash, diced
- 2 cups Brussel sprouts, halved
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp pepper
- 4 cups baby kale or spinach
- ¼ cup feta or cotija cheese
Prep
- Preheat oven to 375ºF.
- Place butternut squash and brussel sprouts in a baking dish and add olive oil, salt and pepper.
- Bake for 30-45 minutes.
- Heat SOMOS™ Mexican Black Beans pouch in the microwave for 90 seconds.
- In a bowl, add kale and SOMOS™ Mexican Black Beans as a base.
- Add the vegetables and top with cheese and SOMOS™ Mango Pineapple Mexican Chili Crisp.
