Acorn Squash Enchiladas
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Seasons and Suppers · by Jennifer Maloney★ 5.0 (4)

Acorn Squash Enchiladas

NUTRITION · PER SERVING70M COOK
CAL 23%·PRO 40%
CARBS 52G45% OF CAL
12G FIBER0G ADDED0G INTRINSIC26G OTHER14G TOTAL SUGAR
FAT 24G47% OF CAL
10G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted acorn squash halves filled with corn and black bean filling, smothered in homemade enchilada sauce, cheese, and sour cream. Can be made with chicken as well.

mainmexicanbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 acorn squash (cut in half, with seed and pulp removed)
  • 1 Tablespoon butter
  • Salt and pepper
  • 1 Tablespoon cooking oil
  • 1/2 cup onion (diced)
  • 1/4-1/3 cup jalapeno (diced, seeds removed)
  • 1 clove garlic (chopped)
  • 1 1/2 cups passata (strained tomatoes in jar or canned crushed tomatoes)
  • 1 Tablespoon tomato paste (optional)
  • 1 Tablespoon fresh cilantro (chopped, or flat leaf parsley)
  • 1 teaspoon cumin
  • 2 teaspoon chilli powder
  • 1/4 teasoon oregano
  • pinch cinnamon
  • 3/4 cup canned corn kernels (or thawed frozen corn)
  • 3/4 cup canned black beans (drained and rinsed)
  • 1 1/2 cups shredded cheese ((I used half mozzarella half cheddar))
  • Sour cream, to serve
  • Chopped jalapeno or cilantro, for garnish
PREP
10M
SODIUM
961MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.