Vegan Squashadillas
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 382.5
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,008.2 mg
- Total Carbs: 70.8 g
- Dietary Fiber: 3.9 g
- Protein: 10.2 g
View full nutritional breakdown of Vegan Squashadillas calories by ingredient
Introduction
You're probably familiar with quesadillas made from tortillas and cheese. Squashadillas look deceptively similar- but they're dairy free. Cut them into triangles and dip in salsa for a great party snack. You're probably familiar with quesadillas made from tortillas and cheese. Squashadillas look deceptively similar- but they're dairy free. Cut them into triangles and dip in salsa for a great party snack.Number of Servings: 4
Ingredients
-
2 and 1/2 cups leftover cooked butternut squash or frozen squash warmed in the microwave
2/3 cup salsa
Pinch of salt (optional)
8 small flour tortillas
Toppings: salsa, tomatoes, tofu sour cream, guacamole
Directions
Combine squash, salsa, and salt, if using, in a bowl.
Spread 1/4 of mixture onto one tortilla and top with another tortilla. Press down lightly to make sure tortillas hold together while cooking (You can also make half-sized squashadillas by spreading filling over 1/2 of a tortilla and folding it over.)
Heat a nonstick griddle or large nonstick frying pan and place the squashadilla on the griddle. Heat for about 2 minutes, use a spatula to flip squashadilla, and heat for 2 mintues more.
Continue flipping and heating until golden brown and starting to crisp on both sides, about 5 or 6 minutes in all. Use spatula to transfer to a plate, cool for a minute, and cut into halves, quarters, or wedges. Repeat for each squashadilla.
Variation: For Beanadillas, substitute a 15 ounce can of vegetarian refired beans for the squash. Add soy or dairy cheese if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNEMARI.
Spread 1/4 of mixture onto one tortilla and top with another tortilla. Press down lightly to make sure tortillas hold together while cooking (You can also make half-sized squashadillas by spreading filling over 1/2 of a tortilla and folding it over.)
Heat a nonstick griddle or large nonstick frying pan and place the squashadilla on the griddle. Heat for about 2 minutes, use a spatula to flip squashadilla, and heat for 2 mintues more.
Continue flipping and heating until golden brown and starting to crisp on both sides, about 5 or 6 minutes in all. Use spatula to transfer to a plate, cool for a minute, and cut into halves, quarters, or wedges. Repeat for each squashadilla.
Variation: For Beanadillas, substitute a 15 ounce can of vegetarian refired beans for the squash. Add soy or dairy cheese if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user ANNEMARI.
Member Ratings For This Recipe
-
MISSCHANTILLYS
