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Winter Squash Enchiladas

This is a delicious and unique way to use up any winter squash you may still have left. One of our family favorites!

Ingredients:
1 1/2 cup cooked black beans
1 cup sweet corn kernels
3 cups cooked, pureed squash such as buttercup, etc.
3 Tbsp sugar
1/2 tsp. gr. cinnamon
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. allspice
dash of ginger powder
dash of cayenne
zest from 1 lime
1/2 tsp sea salt
chopped cilantro, spinach or parsley
grated cheddar cheese
1 quart green enchilada sauce or homemade tomatillo salsa verde
flour tortillas

Combine beans, corn, squash and seasonings in bowl. Place a spoonful of filling in each tortilla and top with chopped greens and grated cheese. Cover the bottom of a 9″ x 13″ casserole¬†dish with a small amount of sauce. Roll up each tortilla and place in pan until full. Pour remaining sauce over enchiladas. Top with more grated cheese. Bake at 350 degrees F for about 30 minutes.

 

Winter Squash Enchiladas
 
Ingredients
  • 1½ cup cooked black beans
  • 1 cup sweet corn kernels
  • 3 cups cooked, pureed squash such as buttercup, etc.
  • 3 Tbsp sugar
  • ½ tsp. gr. cinnamon
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • ¼ tsp. allspice
  • dash of ginger powder
  • dash of cayenne
  • zest from 1 lime
  • ½ tsp sea salt
  • chopped cilantro, spinach or parsley
  • grated cheddar cheese
  • 1 quart green enchilada sauce or homemade tomatillo salsa verde
  • flour tortillas
Instructions
  1. Combine beans, corn, squash and seasonings in bowl. Place a spoonful of filling in each tortilla and top with chopped greens and grated cheese. Cover the bottom of a 9" x 13" casserole dish with a small amount of sauce. Roll up each tortilla and place in pan until full. Pour remaining sauce over enchiladas. Top with more grated cheese. Bake at 350 degrees F for about 30 minutes.

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