Butternut Squash & Cauliflower Enchiladas Recipe
Recipe By EatingWell
The butternut squash and cauliflower in these easy layered enchiladas are frozen and don't need to be thawed, making this a healthy and quick dinner. Look for canned tomatillos, sometimes labeled green tomatoes, in the international aisle of your grocery store.
5
18 Rating -
Rate
Vegdiet
2hr 10minstotal
2hr 10m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Butternut Squash & Cauliflower Enchiladas Recipe
- 1/4 can Whole tomatillos, drained
- 1/4 cup Diced white onion, divided
- 0.09 cup Packed fresh cilantro
- 1/4 Small cloves garlic
- 0.13 Serrano or jalapeno chile, chopped, seeded if desired
- 1/4 tablespoon Lime juice
- 0.19 teaspoon Ground Cumin
- 2 Corn Tortillas
- 1/4 cup Frozen diced butternut squash
- 1/4 cup Frozen cauliflower florets
Nutrition
value
value
45
calories per serving
< 1 g Fat2 g Protein5 g Carbs5 g FiberOther
Current Totals
- Fat< 1g
- Protein2g
- Carbs5g
- Fiber5g
MacroNutrients
- Carbs5g
- Protein2g
- Fiber5g
Fats
- Fat< 1g
Vitamins & Minerals
- Calcium57mg
- Iron3mg
- Vitamin A800mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B947mcg
- Vitamin B120mcg
- Vitamin C33mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium50mg
- Manganese< 1mg
- Phosphorus42mg
- 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 EatingWell