Vegetarian Enchiladas

Written By Judy Doherty, MPS, PCII
Vegetarian Enchiladas

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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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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