Meatless Monday: Butternut Squash Enchiladas

December 16, 2013 at 8:11 am Leave a comment

butternut squash enchiladas

Ingredients:

  • 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 ground black pepper
  • 8- 6-inch corn tortillas
  • 1 cup diced fresh tomato
  • 1 clove garlic, minced
  • 1 tablespoon Mexican style hot sauce
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375 degrees F. Coat a baking pan with cooking spray.
  2. Fill baking pan with 1 inch of water. Lay butternut squash half, cut side down, in the pan and roast for 45 minutes
  3. Remove the roasted squash from the skin, discarding skin and any seeds and place into a medium bowl.
  4. Coat a 9×13-inch baking pan with cooking spray. Set aside.
  5. 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.
  6. Wrap the tortillas in a damp paper towel and microwave for 30 seconds.
  7. 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.
  8. In a small bowl, mix tomato, garlic and hot sauce. Pour over the enchiladas and top with remaining ¼ cup mozzarella cheese.
  9. Bake for 30 minutes.
  10. Makes eight enchiladas.

Nutritional Information per Serving (two enchiladas):

  • Calories: 300
  • Carbohydrate: 56 g
  • Protein: 14 g
  • Fat: 4.5 g
  • Sugar: 6 g
  • Dietary Fiber: 13 g
  • Cholesterol: 10 mg
  • Sodium: 195 mg

*Recipe from the American Diabetes Association: www.diabetes.org*

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Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Recipes. Tags: .

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