Butternut Squash and Black Bean Enchiladas with Salsa Verde
Who says vegetarian meals are boring? Five trendy ingredients have these nutrient rich enchiladas enticing and exciting the senses! Use corn tortillas to make gluten-free.
Servings Prep Time
8enchiladas 15minutes
Cook Time
45minutes
Servings Prep Time
8enchiladas 15minutes
Cook Time
45minutes
Ingredients
  • 4cups peeled butternut squash
  • 1(15-ounce) can black beansrinsed and drained
  • 1 bunch green onionschopped
  • 3/4cup crumbled reduced-fat feta cheesedivided
  • 8 large corn or flour tortillasabout 7-inch
  • 2cups salsa verde
Instructions
  1. Preheat oven 400°F. Coat baking pan with foil and coat with nonstick cooking spray.

  2. Place squash on prepared pan. Bake 20-25 minutes or until squash is tender but not mushy.

  3. Reduce heat to 350°F. In bowl, combine cooked squash, black beans, green onion and 1/2 cup feta.

  4. 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.

  5. Cover pan with foil and bake 20 minutes or until thoroughly heated.
Recipe Notes

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.