5***** REVIEWS! These enchiladas are receiving rave reviews from all of our customers, not just vegetarians! These healthy squash and black bean enchiladas are packed with flavor from delicious spices and an easy, homemade enchilada sauce, and are topped with an amazing avocado lime cream. The perfect vegetarian comfort food for weeknight dinners!
Butternut Squash & Black Bean Enchiladas with Avocado Lime Cream (NEW)
Food items may appear slightly different than pictured.
Description
5***** REVIEWS! These enchiladas are receiving rave reviews from all of our customers, not just vegetarians! These healthy squash and black bean enchiladas are packed with flavor from delicious spices and an easy, homemade enchilada sauce, and are topped with an amazing avocado lime cream. The perfect vegetarian comfort food for weeknight dinners!
Additional information
| Size | Downsized 2-3 Servings, Fullsized 4-6 Servings |
|---|---|
| Gluten Free | No, Yes |
Nutritional Info
Servings: 4 servings, 2 enchiladas per person
Serving size: 2 enchiladas
Calories: 483kcal
Fat: 11.3g
Saturated fat: 4.9g
Carbohydrates: 71.1g
Fiber: 16.3g
Sugar: 16.6g
Protein: 22.4g
Cooking Instructions
Butternut Squash & Black Bean Enchilada
1.Thaw completely in the refrigerator. Pre-heat oven to 375ºF.
2. Place Enchilada sauce in a sauce pan and bring to a boil. Reduce heat to low and simmer for 5 minutes. Season with additional salt & pepper to taste, if necessary.
3. Place sweet potatoes, beans & corn in a bowl, mix together with ¼ cup enchilada sauce.
4. Spray a 9×9 inch pan (FS) or a square 5×5 pan (DS) with nonstick cooking spray. Add ¼ cup enchilada sauce to the bottom of pan.
5. Take a tortilla, fill with 1/3 of potato bean mixture, shredded cheese and 1 TBSP enchilada sauce. Roll tortilla up and place seam side down. Pour remaining sauce on top and then cheese. Bake for 20-25 minutes. Serve by drizzling avocado cream on top
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