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Butternut Squash Enchiladas

Butternut Squash Enchiladas
Butternut Squash Enchiladas
This healthy recipe comes from NDSU Extension Service.


2 1/2 c. butternut squash (or other winter squash), cooked

1 (15-ounce) can black beans, drained and rinsed

1/2 c. onion, diced

1/2 c. fresh cilantro, chopped (or 3 Tbsp. dried cilantro/coriander)

2 tsp. garlic powder

1/2 tsp. cumin

1 c. shredded cheddar or Mexican blend cheese, divided

8 (6-inch) tortillas

1 c. salsa or 1 (10-ounce) can red or green enchilada sauce

1/2 c. Greek yogurt


Preheat oven to 375 F. Mix the squash, beans, onion, cilantro, garlic powder and cumin in a bowl. Mix 3/4 cup of the cheese into the squash mixture. Put a 1/2 cup strip of filling on each tortilla. Roll the tortilla around the filling. Put the tortilla into a greased 9- by 13-inch baking dish with the seam down. Cover the tortillas with the salsa or enchilada sauce. Put the rest of the cheese (1/4 cup) on the salsa. Bake for 25 minutes. Serve each enchilada with 1 tablespoon Greek yogurt

Makes eight servings (one enchilada per serving). A serving has 220 calories, 3.5 grams (g) fat, 10 g protein, 35 g carbohydrate, 6 g fiber and 660 milligrams sodium.



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