Butternut Squash Enchiladas



2 1/2 cupsbutternut 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 teaspoonsgarlic powder
1/2 teaspooncumin
1 cup2% fat cheese, shredded (like cheddar or Mexican blend), divided
8 (6 inch)tortillas
1 cupsalsa or 1 can (10 ounces) red or green enchilada sauce
1/2 cupGreek yogurt


  1. Preheat oven to 375 ºF.
  2. Mix the squash, beans, onion, cilantro, garlic powder, and cumin in a bowl.
  3. Mix 3/4 cup of the cheese into the squash mixture.
  4. 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.
  5. Cover the tortillas with the salsa or enchilada sauce. Put the rest of the cheese (1/4 cup) on the salsa or sauce.
  6. Bake for 25 minutes.
  7. Serve each enchilada with 1 tablespoon of Greek yogurt.

Nutrition information:

Nutrition Facts

8 Servings Per Recipe
Serving Size: 1 enchilada with 1T Greek yogurt

Amount Per Serving

Calories 220

% Daily Value*
Total Fat 3.5g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 5mg
Sodium 660mg
Total Carbohydrates 35g
Dietary Fiber 6g
Total Sugars 7g
Added Sugars
Protein 10g

Vitamin D 0mcg
Calcium 16mg
Iron 0mg
Potassium 27mg

* 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