12 corn tortillas
Oil, for frying
1 package frozen butternut squash
1 ½ cups whole milk
¾ cup sharp cheddar cheese
2 cans refried beans, fat free
2 tomatoes, chopped
1 bunch scallions
Coat the bottom of a pan with vegetable oil and turn stove on medium-high. After pan is heated, pan fry 12 corn tortillas. In a saucepan, place pack of butternut squash in pan over medium-low heat and pour milk. After butternut squash breaks down, stir together and flavor with salt and pepper. Add grated cheese until thickened. Finish off with hot sauce and dried parsley.
In a separate saucepan, heat can of beans over medium-low heat. Add salt and chopped jalapeno peppers. Preheat oven to 350 degrees. To assemble pizza take one tortilla, layer with beans, add another tortilla, and spread cheese mixture over top. Finally, add tomatoes and scallions and garnish with sour cream
Serve with enchilada sauce and sprinkle with cheddar cheese before placing in oven.