Butternut Squash Spinach Enchiladas

Ingredients

The filling

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cups butternut squash, cut into ½-inch cubes
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh sage
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon nutmeg
• 1 14-ounce can white beans, drained
• 1 10-ounce package frozen chopped spinach, thawed
• 1½ cups freshly grated fontina cheese

The sauce

• 2 tablespoons unsalted butter
• ¼ cup white whole wheat flour
• 2 cups unsweetened vanilla almond milk

The tortillas

• 8 whole wheat tortillas (8-inch)

Instructions

Nutrition Facts (estimated)