BUTTERNUT ENCHILADAS RECIPES
BUTTERNUT SQUASH & BLACK BEAN ENCHILADAS RECIPE | EATINGWELL
A crisp, citrusy slaw contrasts nicely with the enchiladas' creamy squash filling.
Provided by Adam Dolge
Categories Healthy Butternut Squash Recipes
Total Time 45 minutes
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add squash and cook, covered, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Add peppers and onion and cook, uncovered, stirring occasionally, until tender, about 5 minutes. Remove from heat and stir in beans, 2 tablespoons cilantro and chile powder. Let cool for 5 minutes.
- Place about 1/2 cup of the squash mixture in each tortilla and roll. Place, seam-side down, in the prepared baking dish. Top with enchilada sauce. Sprinkle with cheese and cover with foil. Bake until bubbly, about 15 minutes. Remove foil and bake for another 5 minutes.
- Meanwhile, toss cabbage with lime juice, the remaining 1 tablespoon oil and 2 tablespoons cilantro. Serve the enchiladas topped with the slaw and more cilantro, if desired.
Nutrition Facts : Calories 102.2 calories, CarbohydrateContent 18.7 g, FatContent 0.4 g, FiberContent 6.7 g, ProteinContent 6.4 g, SodiumContent 15.8 mg, SugarContent 1.6 g
BUTTERNUT SQUASH ENCHILADAS RECIPE: HOW TO MAKE IT
When you want to go meatless for a meal, try this satisfying dish. It tastes fantastic.—Rachel Erdstein, Ann Arbor, Michigan
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 40 minutes
Prep Time 01 hours 15 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 55-65 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a large nonstick skillet coated with cooking spray, cook the red pepper, onion and garlic in oil until tender. Stir in the cumin, chili powder, pepper and salt; cook 1 minute longer. Stir in crumbles and reserved squash; heat through., Spread 1/4 cup enchilada sauce into a 13x9-in. baking dish coated with cooking spray. Place about 3/4 cup squash mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dish. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese., Bake, uncovered, at 350° for 25-35 minutes or until heated through.
Nutrition Facts : Calories 346 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 801mg sodium, CarbohydrateContent 53g carbohydrate (7g sugars, FiberContent 9g fiber), ProteinContent 19g protein.
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- Preheat the oven to 350 °. Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each cumin and chili powder, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender but not falling apart, 25 to 30 minutes. Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Add the onion and cook, stirring it around, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the pan and set aside on a plate. Pour the enchilada sauce into the skillet, reduce the heat to low and warm through. One at a time, hold the tortillas over a stovetop burner over medium heat to brown slightly, about 30 seconds per side. Set aside. Pour 2 cups of the enchilada sauce into a 9 x 13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash, tuck them in between the enchiladas. Be sure to save a little cheese for topping! Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Give it a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Remove from the oven and let sit 15 to 20 minutes before serving. Top with cilantro.
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BUTTERNUT SQUASH & BLACK BEAN ENCHILADAS RECIPE | EATINGWELL
A crisp, citrusy slaw contrasts nicely with the enchiladas' creamy squash filling.
From eatingwell.com
Reviews 5
Total Time 45 minutes
Category Healthy Butternut Squash Recipes
Calories 102.2 calories per serving
From eatingwell.com
Reviews 5
Total Time 45 minutes
Category Healthy Butternut Squash Recipes
Calories 102.2 calories per serving
- Meanwhile, toss cabbage with lime juice, the remaining 1 tablespoon oil and 2 tablespoons cilantro. Serve the enchiladas topped with the slaw and more cilantro, if desired.
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Total Time 1 hours 0 minutes
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