Vegetarian Enchiladas
Ingredients
The filling
-
1
tablespoon
extra-virgin olive oil
-
1
small
red onion, diced
-
3 ½
cups
butternut squash, cubed
-
3
cloves
garlic, minced
-
1 ½
teaspoons
ground chipotle chili powder
-
½
teaspoon
ground cumin
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
1
can (15-ounce)
low sodium black beans, rinsed and drained
The sauce and toppings
-
1
can (10-ounce)
red enchilada sauce
-
¾
cup
freshly grated sharp cheddar cheese
-
6
taco-sized
whole wheat tortillas
Instructions
- Preheat the oven to 375°F and prepare a baking dish.
- Heat olive oil in a skillet and sauté the onion until softened.
- Add butternut squash, garlic, and spices, cooking until the squash is tender.
- Stir in black beans to warm through.
- Spread a layer of enchilada sauce in the baking dish.
- Fill tortillas with the squash mixture, roll them, and place them seam-side down in the dish.
- Top with remaining sauce and cheese.
- Bake for 20 to 25 minutes until hot and bubbly.
Nutrition Facts (estimated)
Servings
6 enchiladas
Calories
230
Total fat
6g
Total carbohydrates
31g
Total protein
11g
Sodium
20mg
Cholesterol
1mg
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