From DoorToDoorOrganics.com, by Laura Morrison.
Cooking the squash:
Slice squash in half lengthwise and remove seeds. Place both halves face-down in a large baking dish. Add about 1/2 inch of water to the baking dish. Bake squash at 375 degrees F, for 35 to 45 minutes or until flesh is tender. Carefully remove squash halves from baking dish. Allow to cool slightly, then scoop out the flesh and place in a mixing bowl. Mash with a fork or spoon to desired consistency.
Squash can be prepared one day ahead, if desired. Cool, cover, and refrigerate.
Mixing the filling:
Add black beans to the bowl of prepared squash and mix well. Add cumin, garlic powder, and cinnamon to taste and mix to combine
Filling and baking the enchiladas:
Fill each tortilla with about 1/3 cup of the squash mixture and then roll up the tortilla, folding in the sides first. Spray a large baking dish with non-stick cooking spray and place filled enchiladas into the baking dish. Pour the red enchilada sauce over the enchiladas. Add shredded cheese on top, if desired. Bake uncovered for 25 to 30 minutes at 350 degrees F, or until hot.
Serve and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (808g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 1984 | ||
Calories from Fat: 470 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.2g | 70 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 24.3g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 25.1mg | 8 % | |
Sodium 3710.7mg | 128 % | |
Potassium 1690.6mg | 44 % | |
Total Carbohydrate 318.6g | 94 % | |
Dietary Fiber 24.8g | 99 % | |
Sugars, other 293.8g | ||
Protein 58.3g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1984
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