Vegetarian Butternut Squash Chili Cheese Fries

While oven heats, peel the Butternut Squash (1) , then cut in half length wise, removed the seeds, cut it in half again to make quarters, then cut into quarter-inch thick fries.

Meanwhile add chopped Onions (1/3 cup) and minced Garlic (2 cloves) to a pan with a little bit of Coconut Oil (1 tsp) . Saute over medium heat for three to four minutes or until onions are translucent and garlic begins to brown.

Add GOYA® Black Beans (1 cup) , Canned Fire Roasted Diced Tomatoes (1/2 cup) , and Tomato Paste (4 Tbsp) to the pan and combine. Add the Chili Powder (1 Tbsp) , Ground Cumin (1 tsp) and Cayenne Pepper (1/8 tsp) and cook over medium low heat for five to seven minutes.

Once fries are cooked and have cooled for a minute, layer them on large platter or two separate plates and top with black bean vegetarian chili mixture. Sprinkle with Shredded Cheddar Cheese (1/4 cup) , drizzle with Sour Cream (2 Tbsp) ) and garnish with sliced Avocado (1/2) .