These enchiladas are a wonderful meal fresh from the oven or heated up the next day for lunch. For a quick cheat, you can microwave frozen butternut squash. For a little crunch, toasted pumpkin seeds make a great topping.
Ingredients
- 1 (15 oz.) can no-salt-added tomato sauce
- 4 cloves garlic
- 1 onion, diced
- 1/2 c. water
- 1 T. soy sauce
- 2-3 chipotle chilies in adobo sauce
- 2 t. chili powder
- 2 t. cumin
- 2 t. coriander
- 1/2 t. salt
- 1/2 t. pepper
- 4 t. tahini paste
- 2 oz. baking chocolate
- 6 (8 in.) corn tortillas
- 1 small butternut squash, peeled, diced and roasted
- 1 (15 oz.) can black beans, drained and rinsed
- 6 oz. pepper jack cheese, shredded
Directions
- Preheat oven to 375ºF.
- Place all the tomato sauce, garlic, onion, water, soy sauce, chipotles and spices in a blender. Blend until smooth.
- Place sauce in a small saucepan. Simmer, covered, over medium heat for 7-8 minutes. Stir in tahini and baking chocolate until chocolate is melted. Remove from heat and set aside.
- Grease a 9×13 baking dish. Spread a third of the sauce along the bottom.
- Warm the tortillas to make them pliable. Fill each with squash, beans and cheese and place in the baking dish. When the dish is full, cover the enchiladas with the remaining sauce.
- Cover with foil and bake for 20-25 minutes.
Nutrition Facts
6 servings per container
Serving Size 245 g
| Amount per serving | ||
|---|---|---|
| Calories | 315 | |
| % Daily Value* | ||
| Total Fat 16.5g | 21% | |
| Saturated Fat 8.5g | 45% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 1.5g | ||
| Monounsaturated Fat 2.5g | ||
| Cholesterol 26mg | 8% | |
| Sodium 655mg | 28% | |
| Total Carbohydrate 32g | 12% | |
| Dietary Fiber 7g | 25% | |
| Total Sugars 4g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 17g | ||
| Protein 14g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 291.1mg | 20% | |
| Iron 4.9mg | 30% | |
| Potassium 625mg | 15% | |
| Vitamin A 125.7mcg | 15% | |
| Vitamin C 12.9mg | 15% | |
| Vitamin E 2.1mg | 15% | |
| Vitamin K 8.2mcg | 6% | |
| Thiamin 0.2mg | 15% | |
| Riboflavin 0.2mg | 15% | |
| Niacin 3.2mg | 20% | |
| Vitamin B6 0.3mg | 20% | |
| Folate 48.7mcg | 12% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 1.1mcg | 4% | |
| Chloride 4.6mg | 0% | |
| Pantothenate 0.5mg | 0% | |
| Phosphorus 230.2mg | 20% | |
| Iodine 0.4mcg | 0% | |
| Magnesium 92.6mg | 20% | |
| Zinc 2mg | 20% | |
| Selenium 5.1mcg | 10% | |
| Copper 0.6mg | 70% | |
| Manganese 0.8mg | 35% | |
| Chromium 0mcg | 0% | |
| Molybdenum 1.7mcg | 4% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Tomato Sauce (tomato Concentrate (water, Tomato Paste), Onion Powder, Garlic Powder, Citric Acid, Natural Flavors, Dried Bell Pepper), Black Beans, Shredded Pepper Jack Cheese (monterey Jack Cheese With Hot Peppers (pasteurized Milk, Hot Peppers (jalapeno Peppers, Habanero Peppers), Cheese Cultures, Salt, Enzymes), Potato Starch And Powdered Cellulose (to Prevent Caking), Natamycin (a Natural Mold Inhibitor)), Corn Tortilla (stone Ground Corn, Fumaric Acid, Cellulose Gum, Potassium Sorbate, Calcium Propionate, Trace Of Lime), Water, Onion, Butternut Squash, Unsweetened Chocolate, Chipotle Peppers In Adobo Sauce (chipotle Peppers, Water, Tomato Puree, Vegetable Oil (corn Or Safflower), Wheat Flour, Salt, Vinegar, Starch, Onion Powder, Garlic Powder, Caramel Color And Spices), Tahini (ground Sesame), Soy Sauce (soybeans, Salt, Wheat), Garlic, Chili Powder, Cumin, Salt, Coriander, Black Pepper.
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