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Butternut squash enchiladas with salsa
Makes 7 servings.
Ingredients
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)
Directions
■
■
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
occasionally.
■
■
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
desired.
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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