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Butternut squash enchiladas with salsa

Makes 7 servings.


1 package (16 ounces) frozen, diced,

peeled butternut squash or 2 cups fresh

squash, seeded, peeled and diced

1 cup water

1 tablespoon olive oil

½ sweet onion, finely chopped

1 can (15.5 ounces) no-added-salt

black beans

1 teaspoon ground cumin

¾ teaspoon ground cinnamon

Salt and ground black pepper, to taste

Canola oil spray

7 large whole-wheat tortillas

(about 7 inches)

1 cup grated cheddar cheese, divided

1 cup tomato salsa

¼ cup chopped fresh cilantro leaves, for

garnish (optional)


Place squash in medium saucepan. Add

water. Cover pot tightly and place over

medium-high heat.

Cook until squash is tender but not mushy,

12 to 15 minutes, depending on size of cubes.

Drain squash and set aside.

While squash is cooking, in large skillet,

heat oil over medium-high heat.

Add onion and sauté until soft and

translucent, about 4 to 5 minutes, stirring


Add beans and partially mash with fork.

Mix in squash, cumin and cinnamon. Add

salt and pepper, if desired.

Remove from heat and set aside.

Preheat oven to 350 degrees.

In 9-by-13-inch baking dish, lightly coat

interior with cooking spray and set aside.

Coat tortilla on both sides with cooking

spray. Lay on plate.

Spoon ½ cup filling on tortilla and top

with 1½ tablespoons cheese.

Roll up filled tortilla and set at one end of

baking dish. Repeat, placing filled tortillas

side by side, filling baking dish tightly.

Pour salsa over assembled enchiladas.

Sprinkle remaining cheese (about ¼ cup)

over sauce. Cover pan with foil.

Bake enchiladas about 25 to 30 minutes,

until heated through.

Uncover and serve garnished with cilan-

tro, accompanied by cooked brown rice, if


Nutrition information

Serving size: 1 enchilada. Amount per

serving: 260 calories, 6g total fat (1g sat-

urated fat), 38g carbohydrates, 12g protein,

6g dietary fiber, 460mg sodium.

Source: American Institute for Cancer Research






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