BUTTERNUT SQUASH ENCHILADAS
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 192.9
- Total Fat: 8.0 g
- Cholesterol: 17.2 mg
- Sodium: 630.7 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 4.6 g
- Protein: 9.2 g
View full nutritional breakdown of BUTTERNUT SQUASH ENCHILADAS calories by ingredient
Introduction
SAVORY AND SWEET - GREAT FOR FALL SAVORY AND SWEET - GREAT FOR FALLNumber of Servings: 9
Ingredients
-
1 ROASTED BUTTERNUT SQUASH - MASHED
1 ONION - CHOPPED
1 TBSP EVOO
1 GARLIC CLOVE - CRUSHED
1 CHIPOTLE PEPPER IN ADOBO
1 CAN BLACK BEANS
3 OZ CREAM CHEESE
8-9 SMALL TORTILLAS (CORN OR FLOUR)
1 CAN ENCHILADA SAUCE (RED)
1 CUP CHEESE, SHREDDED
1 TSP CUMIN
1/2 TSP NUTMEG
Directions
ROAST BUTTERNUT SQUASH 30-45 MIN AT 350 THEN MASH.
SAUTE ONION IN EVOO TIL SOFT. THEN ADD GARLIC AND CHIPOTLE PEPPER X 1 MIN. ADD IN BUTTERNUT SQUASH, BEANS, SPICES AND CREAM CHEESE. MIX
PLACE 1 CUP ENCHILADA SAUCE IN GLASS DISH.
FILL TORTILLAS WITH MIX AND ROLL UP.
COVER WITH REMAINING SACUE THEN CHEESE.
BAKE 350 X 3O MIN
Serving Size: 8-9
Number of Servings: 9
Recipe submitted by SparkPeople user ABETTERBECKY.
SAUTE ONION IN EVOO TIL SOFT. THEN ADD GARLIC AND CHIPOTLE PEPPER X 1 MIN. ADD IN BUTTERNUT SQUASH, BEANS, SPICES AND CREAM CHEESE. MIX
PLACE 1 CUP ENCHILADA SAUCE IN GLASS DISH.
FILL TORTILLAS WITH MIX AND ROLL UP.
COVER WITH REMAINING SACUE THEN CHEESE.
BAKE 350 X 3O MIN
Serving Size: 8-9
Number of Servings: 9
Recipe submitted by SparkPeople user ABETTERBECKY.