Butternut Squash Enchiladas
These delicious enchiladas taste better and are better for you than fast-food Mexican.
|Serving size:||1 enchilada|
|Prep time:||30 minutes|
|Cook time:||25 minutes|
|Total time:||55 minutes|
Vegetable peeler or sharp knife
Large frying pan
Spatula or wooden spoon
Measuring cups and spoons
2 1/2 cups (fresh or frozen) butternut squash, cubed OR winter squash, cubed
1 cup reduced fat cheese, shredded
1/2 cup fresh cilantro, chopped OR 3 tablespoons dried cilantro
1/2 teaspoon ground cumin
2 cloves garlic, minced OR 2 teaspoons garlic powder
1/2 cup onion, finely chopped
1 cup salsa OR 1 10 ounce can (red or green) enchilada sauce
8 large whole wheat tortillas
1/2 cup plain Greek low-fat yogurt
- Before you begin, wash your hands, surfaces, utensils, and vegetables.
- Lightly spray baking dish with non-stick spray. Dry squash and pierce the skin several times. Place squash in a microwave-safe dish and microwave for 6-8 minutes. Let cool.
- Preheat oven to 375 degrees.
- Heat oil in a large frying pan over medium heat and add squash, vinegar, and water. Stir to coat the squash.
- Place each half of squash face-side down on your microwave-safe plate or dish. Add 1/2 cup of water to the dish and microwave on high for 5-10 minutes. Check squash to see if it is soft. If not, cook for another 2-3 minutes.
- Add beans, onion, garlic, oregano, and leafy greens (if using). Cook for an additional 5 minutes.
- Mix squash, beans, onion, cilantro, garlic powder, and cumin in a bowl.
- Mix 3/4 cup of the cheese into the squash mixture.
- Heat 2-3 tortillas at a time in the microwave for 30 seconds before filling them. This will prevent tearing while rolling.
- Put 1/2 cup of filling in center of tortilla. Roll tortilla around the filling. Place seam side-down in baking dish. Repeat with remaining tortillas, lining them up in a row.
- 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 of Greek yogurt.
- Use a medium butternut squash (2-3 pounds) to make about 2 cups of diced squash