Yeild: 8 Servings | Serving Size: 1 enchilada with 1 Tablespoon Greek yogurt

Two enchiladas on a plate with a side of fruit salsa, a lime, and cilantro.

This material is provided by Iowa State University Extension and Outreach. For more tips like this, visit the Spend Smart. Eat Smart. website at www.extension.iastate.edu/foodsavings

Cost/Serving: $1.30

Ingredients:

2 1/2 cups cooked butternut squash
(or other winter squash)

2 cups cooked black beans or 1 (15-ounce) can
drained and rinsed

1/2 cup diced onions (1/2 medium onion) 

1/2 cup chopped fresh cilantro or 3 Tablespoons
dried cilantro

2 teaspoons garlic powder

1/2 teaspoon cumin

1 cup shredded cheese (like cheddar), divided

8 6-inch corn or whole wheat tortillas

1 1/2 cups salsa or 1 (10-ounce) can red or
green enchilada sauce

1/2 cup Greek yogurt

 

Directions:

  1. Preheat the oven to 375°F.
  2. Mix the squash, beans, onion, cilantro, garlic powder, and cumin in a bowl.
  3. Mix 3/4 cup of the cheese into the squash mixture.
  4. Put a 1/2 cup strip of filling on each tortilla. Roll the tortilla around the filling. Put the totilla in a greased 9 x 13-inch backing dish with the seam down. 
  5. Cover the tortillas with the salsa or enchilada sauce. Put the rest of the cheese (1/4 cup) on the salsa or sauce.
  6. Bake for 25 minutes.
  7. Serve each enchilada with 1 Tablespoon of Greek Yogurt.

 

Nutrition Facts: Servings: 8, Serving Size: 1 enchilada with 1 Tablespoon Greek yogurt
Amount per serving: Calories 220, Total Fat 6g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 15mg, Sodium170mg, Total Carbohydrate 31g, Dietary Fiber 7g, Total Sugars 4g (Incl. 0g Added Sugars), Protein 11g

 

Butternut Squash EnchiladasPrintable Recipe PDF