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Lunch: Butternut Squash Enchiladas
You can buy frozen butternut squash in the freezer section of the grocery store and steam until softened. That will save some time from the roasting process.
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½ butternut squash (about 2 pounds with skin on, seeds in)
1- 14.5 ounce can black beans, rinsed and drained
½ cup reduced fat shredded mozzarella cheese, divided
2 teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon cayenne pepper (optional)
½ teaspoon salt (optional)
¼ teaspoon ground black pepper
8- 6-inch corn tortillas
1 cup diced fresh tomato
1 clove garlic, minced
1 tablespoon Mexican-style hot sauce (optional)
Instructions
Preheat oven to 375 degrees F. Coat a baking pan with cooking spray.
Fill baking pan with 1 inch of water. Lay butternut squash half, cut side down, in the pan and roast for 45 minutes.
Remove the roasted squash from the skin, discarding skin and any seeds and place into a medium bowl.
Coat a 9x13-inch baking pan with cooking spray. Set aside.
Add the black beans, ¼ cup of mozzarella cheese, chili powder, cumin, cayenne pepper (optional), salt (optional) and black pepper to the roasted butternut squash. Mix well to incorporate.
Wrap the tortillas in a damp paper towel and microwave for 30 seconds.
Divide the squash mixture evenly among the 8 tortillas and fold to make an enchilada. Place seam side down in the baking pan coated with cooking spray.
In a small bowl, mix tomato, garlic and hot sauce. Pour over the enchiladas and top with remaining ¼ cup mozzarella cheese.
Bake for 30 minutes.
MAKE IT GLUTEN-FREE: Be sure that all ingredients you use are gluten-free and this dish can be gluten-free.
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Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 300 kcal | ||
| Fat 4.5 g | ||
| Carbohydrate 56 g | ||
| Protein 14 g | ||
| Cholesterol 10 mg | ||
| Saturated Fat 1.9 g | ||
| Sodium 195 mg | ||
| Sugar 6 g | ||
| Fiber 13 g | ||
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