Enchiladas with Roasted Butternut Squash & Black Beans

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 322.8
  • Total Fat: 9.7 g
  • Cholesterol: 9.9 mg
  • Sodium: 521.6 mg
  • Total Carbs: 44.1 g
  • Dietary Fiber: 6.9 g
  • Protein: 16.2 g

View full nutritional breakdown of Enchiladas with Roasted Butternut Squash & Black Beans calories by ingredient
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My take on veggie enchiladas~ ugly but tasty! My take on veggie enchiladas~ ugly but tasty!
Number of Servings: 5


    About 1 cup 1/2 cubed butternut squash
    1 cup black beans
    1 medium chopped onion
    5 Whole Wheat Flour tortillas
    3 oz part skim Mozzarella cheese
    1 jar salsa
    1 cup plain Greek yogurt~ I like Chobani
    2 tbs extra virgin olive oil
    3 cloves fresh garlic
    salt to taste


Next time I think I'll use less yogurt!
This was the first time I'd subbed for sour cream, & it was great.


Peel & cube Butternut Squash, toss with 1 tbs olive oil /paprika /cumin & roast at 400 for 20 minutes, flipping over halfway.

Sautee chopped onion in 1 tbs olive olive, add fresh garlic , sautee 'til soft about 5 mins.
Add drained rinsed black beans, & add more paprika & more cumin.
Add roasted butternut.
Soften each tortilla in microwave 20 seconds, then add filling & a little mozz cheese.
Place in Pam sprayed 8x8 pan.
Combine Greek yogurt & salsa~

Pour over top of enchiladas, & cover w aluminum foil.
Back at 375 20 minutes & uncover & cook 5-10 additional minutes, until bubbly.

Serving Size: Makes 5 enchiladas, 1 apiece

Number of Servings: 5

Recipe submitted by SparkPeople user SPOOKYTHECAT.

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