Vegetarian Enchiladas

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Vegetarian Enchiladas

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

30 Min

Total time

40 Min

Enjoy enchiladas filled with roasted butternut squash, black beans, and cheddar cheese—a hearty, flavorful meal perfect for any occasion. The recipe is below!

Ingredients

• 5 corn tortillas, warmed so they are pliable
• 1 15-ounce can of no-added-salt black beans, drained
• 2 cups fresh spinach leaves, rinsed
• 2 cups diced cooked winter squash
• 1/2 cup shredded cheddar cheese
• 2 cups low-sodium enchilada sauce
• 1 avocado, diced
• 2 green onions, sliced
• fresh cilantro
• 1 lime

Instructions

1. Spread a cup of enchilada sauce in the bottom of a 12x9 rectangle baking pan.
2. Warm the corn tortillas in a microwave, 2 or 3 at a time for 30 seconds at a time. They need to be pliable so you can roll them.
3. Add black beans, spinach, cheese, and diced winter squash to each tortilla. Roll up tight and place in the roasting pan on the sauce. When all 5 enchiladas are in the baking dish, cover the pan and bake in a 350-degree oven for 20 minutes.
4. Top the enchiladas with more sauce and cheese. Bake another 5-8 minutes.
5. Top the enchiladas with the avocado, green onion, and cilantro. Serve more sauce and lime wedges on the side.

Nutrition Facts

Calories

461

Fat

14 g

Sat. Fat

4 g

Carbs

71 g

Fiber

20 g

Net carbs

51 g

Sugar

12 g

Protein

19 g

Sodium

600 mg

Cholesterol

14 mg

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