Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Butternut Enchiladas with Roasted Vegetable Sauce Recipe

Looking for an easy Butternut Enchiladas with Roasted Vegetable Sauce recipe? Learn how to make Butternut Enchiladas with Roasted Vegetable Sauce using healthy ingredients.


Submitted by karmakrash

Makes 5 servings



When preparing the sauce, you can also stir in a teaspoon or two of poblano pulp for a smokier flavor. (Poblano pulp: soak dried poblano chiles in boiling water until soft, remove stems and seeds, then puree the pulp in some of the soaking liquid.)

Recipe Ingredients for Butternut Enchiladas with Roasted Vegetable Sauce

10 small roma tomatoes
1 medium onion
4 cloves garlic
1 pepper, minced (serrano or jalapeno)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/4 tsp allspice
2 cups vegetable broth
2 tbsp fresh cilantro, chopped
1 1/2 pounds butternut squash (small, whole squash approx. 1.5 pounds)
1 cup cooked black beans, drained and rinsed
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1/4 tsp cayenne (or to taste)
5 corn tortillas
2 ounces monterey jack cheese, shredded

Recipe Directions for Butternut Enchiladas with Roasted Vegetable Sauce

  1. Sauce: (The first 10 ingredients are for the sauce.) Roast and puree the tomatoes, onion, and garlic. Add the minced pepper and spices to the puree and whirl for a few more seconds. Put the puree into a medium saucepan. Add the broth and bring to a low simmer. Continue to cook for another 5 minutes. Stir in the cilantro and let set for at least 10 minutes before use.

  2. Filling: (Ingredients for the filling start with the squash and end with the cayenne.) Slice the squash in half, remove seeds and strings, and place the halves face-down on a baking sheet. Bake at 375 degrees until the squash is soft (approx. 40 minutes). When the squash has cooled, scoop out the flesh and mash with a fork or potato masher (do not puree).

  3. Saute the garlic and chopped onion in the olive oil. Add the spices and continue cooking for another minute. Add a little water to deglaze the pan. Stir in the squash and let the mixture cook for about 5 minutes, adding small amounts of water as needed to prevent sticking. Stir in the beans and let the mixture rest.

  4. Prepare the enchiladas: Ladle a little of the sauce into a baking pan to prevent sticking. Warm the tortillas in the microwave to soften then fill each one with a portion of the squash mixture and place in the baking pan. Pour the sauce gently over the enchiladas (they should be completely submerged). Sprinkle with a little jack cheese and bake at 350 for approximately 20 minutes.

Categories

Vegetables, Main Dish, Mexican, Vegetarian

Nutrition Facts
Serving Size 540.6g
Amount Per Serving
Calories
388
Calories from Fat
78
% Daily Value*
Total Fat
8.7g
13%
Saturated Fat
3.1g
16%
Trans Fat
0.0g
Cholesterol
10mg
3%
Sodium
398mg
17%
Potassium
1724mg
49%
Total Carbohydrates
64.6g
22%
Dietary Fiber
13.5g
54%
Sugars
11.1g
Protein
18.3g
Vitamin A 323% Vitamin C 94%
Calcium 27% Iron 27%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in phosphorus
  • High in potassium
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin C
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement