Vegetarian Butternut Squash And Black Bean Enchiladas Recipe
Recipe By Skinny Taste
Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno, then wrapped in tortillas and baked in the oven with enchilada sauce and cheese – these vegetarian enchiladas are delicious!.
3.6
16 Rating -
Rate
Vegdiet
1hr 20minstotal
10minsPrep
1hr 10minsCook
1hr 20m.total
10m.Prep
1hr 10m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegetarian Butternut Squash And Black Bean Enchiladas Recipe
- 0.13 cup red enchilada sauce, homemade or canned
- 0.13 teaspoon olive oil
- 0.31 cup peeled butternut squash, cut 1/2 inch dice
- As required salt and pepper
- 0.13 small onion, diced
- 0.38 cloves garlic, minced
- 0.13 jalapeno, seeded and diced
- 1.25 ounce can Rotel tomatoes with green chilies
- 0.19 cup reduced sodium canned black beans, rinsed and drained
- 0.03 cup Cilantro
- 0.13 teaspoon cumin
- 0.06 teaspoon chili powder
- 0.03 cup Water
- 1 medium low carb whole wheat flour tortillas, I used La Tortilla Factory
- 0.13 cup reduced fat shredded Mexican cheese
- 1/4 tablespoon chopped scallions, for garnish
- As required reduced fat sour cream, for serving
Nutrition
value
value
90
calories per serving
4 g Fat3 g Protein9 g Carbs3 g FiberOther
Current Totals
- Fat4g
- Protein3g
- Carbs9g
- Fiber3g
MacroNutrients
- Carbs9g
- Protein3g
- Fiber3g
Fats
- Fat4g
Vitamins & Minerals
- Calcium78mg
- Iron1mg
- Vitamin A655mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B924mcg
- Vitamin B120mcg
- Vitamin C17mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium32mg
- Manganese< 1mg
- Phosphorus52mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Skinny Taste