Ingredients:
| 2 1/2 cups | butternut squash (or other winter squash), cooked |
| 1 can (15 ounces) | black beans (drained and rinsed) |
| 1/2 cup | onions, diced (1/2 medium onion) |
| 1/2 cup | fresh cilantro, chopped or 3 tablespoons dried cilantro |
| 2 teaspoons | garlic powder |
| 1/2 teaspoon | cumin |
| 1 cup | 2% fat cheese, shredded (like cheddar or Mexican blend), divided |
| 8 (6 inch) | tortillas |
| 1 cup | salsa or 1 can (10 ounces) red or green enchilada sauce |
| 1/2 cup | Greek yogurt |
Instructions:
- Preheat oven to 375 ºF.
- Mix the squash, beans, onion, cilantro, garlic powder, and cumin in a bowl.
- Mix 3/4 cup of the cheese into the squash mixture.
- Put a 1/2 cup strip of filling on each tortilla. Roll the tortilla around the filling. Put the tortilla into a greased 9" x 13" baking dish with the seam down.
- Cover the tortillas with the salsa or enchilada sauce. Put the rest of the cheese (1/4 cup) on the salsa or sauce.
- Bake for 25 minutes.
- Serve each enchilada with 1 tablespoon of Greek yogurt.
Nutrition Facts
8 Servings Per RecipeServing Size: 1 enchilada with 1T Greek yogurt
Amount Per Serving
Calories 220
- % Daily Value*
- Total Fat 3.5g
- 5%
- Saturated Fat 1.5g
- 8%
- Trans Fat 0g
- Cholesterol 5mg
- 2%
- Sodium 660mg
- 28%
- Total Carbohydrates 35g
- 12%
- Dietary Fiber 6g
- 24%
- Total Sugars 7g
- Added Sugars
- NA*
- Protein 10g
- Vitamin D 0mcg
- 0%
- Calcium 16mg
- 2%
- Iron 0mg
- 0%
- Potassium 27mg
- 0%
* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.
NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.
Source: Spend Smart Eat Smart