Black Bean, Butternut Squash & Jalapeño Enchiladas
- Time
- 40 min
- Serves
- 4
- Style
- Default
Ingredients
- 1 (15 oz) canblack beans
- 1 smallbutternut squash
- 12 fl ozchicken or vegetable broth
- 4 clovesgarlic
- 2jalapeño peppers
- 1 (8 oz) blockmozzarella cheese
- ½ cupplain Greek yogurt
- 8small flour tortillas
- 2 (8 oz) canstomato sauce
- 1 mediumyellow onion
- all-purpose flour
- cayenne pepper
- chili powder
- cumin, ground
- extra virgin olive oil
- garlic powder
- onion powder
- oregano, dried
- salt
Cookware
- baking dish
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater
- large pot
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- oven mitts
- spatula
- stirring spoon
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 697
- Protein
- 32g
- Carbs
- 79g
- Fat
- 31g
- Fiber
- 17g
- Sodium
- 1050mg
Method
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