Well Plated · by Erin Clarke★ 4.8 (40)
Vegetarian Enchiladas
NUTRITION · PER SERVING55M COOK
CAL 13%·PRO 30%
CARBS 42G63% OF CAL
16G FIBER21G OTHER5G TOTAL SUGAR
FAT 10G32% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Butternut squash and black bean enchiladas with red sauce and melted cheddar. A hearty vegetarian dish that's great for make-ahead dinners.
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon extra-virgin olive oil
- 1 small red onion (diced)
- 3 1/2 cups (1/2-inch-cubed) butternut squash (about 1 small, 1 1/2-pound squash)
- 3 cloves garlic (minced (about 1 tablespoon))
- 1 1/2 teaspoons ground chipotle chili powder (reduce to 1 or 1/2 teaspoon if sensitive to spice)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 (15-ounce) can low sodium black beans (rinsed and drained)
- 1 (10-ounce) can red enchilada sauce
- 3/4 cup freshly grated sharp cheddar (Monterey jack, pepper jack, or similar cheese)
- 6 taco-sized (about 8-inch whole wheat low-carb tortillas (I used La Banderita brand))
- Optional
At a glance
PER SERVING · TIME 55M
CAL 13%·PRO 30%
CARBS 42G63% OF CAL
16G FIBER21G OTHER5G TOTAL SUGAR
FAT 10G32% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 808mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 840mg
- Calcium
- 203mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 808MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.