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
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
Place squash in medium saucepan. Add
water. Cover pot tightly and place over
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
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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