Prep Time 15 minutes |
Cook Time 45 minutes |
Servings 8 enchiladas |
Ingredients
- 4 cups peeled butternut squash
- 1 (15-ounce) can black beans rinsed and drained
- 1 bunch green onions chopped
- 3/4 cup crumbled reduced-fat feta cheese divided
- 8 large corn or flour tortillas about 7-inch
- 2 cups salsa verde
Ingredients
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Instructions
- Preheat oven 400°F. Coat baking pan with foil and coat with nonstick cooking spray.
- Place squash on prepared pan. Bake 20-25 minutes or until squash is tender but not mushy.
- Reduce heat to 350°F. In bowl, combine cooked squash, black beans, green onion and 1/2 cup feta.
- Coat 3-quart oblong baking dish with nonstick cooking spray and spread a little of salsa verde on the bottom. Fill tortillas with about 1/2 cup filling, rolling up and place seam side down in dish. Pour remaining sauce over enchiladas. Sprinkle remaining cheese over sauce.
- Cover pan with foil and bake 20 minutes or until thoroughly heated.
Nutritional Info
Per Serving: Calories 202 Calories from fat 13% Fat 3g Saturated Fat 1g Cholesterol 5mg Sodium 539mg Carbohydrate 36g Dietary Fiber 7g Sugars 7g Protein 8g Dietary Exchanges: 2 starch, 1 vegetable, 1 lean meat Terrific Tip: Roasted vegetables are easy to prepare with easy clean-up, and roasting really brings out their flavor. Look for pre-cut butternut squash in grocery.
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