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Butternut Squash, Mushroom, and Poblano Enchiladas
COMPLETELY DELICIOUS25Ingredients
65Minutes
25Calories
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Ingredients
US|METRIC
90 SERVINGS
- 1 butternut squash (small, cut into 1 inch cubes, about 3 cups)
- 8 oz. cremini mushrooms (sliced)
- 2 poblano peppers
- 2 Tbsp. olive oil
- salt
- pepper
- 1/2 tsp. ground cumin
- 2 Tbsp. fresh cilantro (chopped)
- 2 cups shredded mozzarella cheese (divided)
- 10 corn tortillas (or flour tortillas)
- 1 Tbsp. olive oil
- 3/4 cup tomato paste
- 3 tsp. chipotle peppers (in adobo sauce, to taste)
- 1 clove garlic (minced)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. ground cinnamon
- 1/2 tsp. ground cumin
- 2 1/2 cups vegetable stock
- 1 cup butternut squash (roasted, from above)
- scallions (chopped)
- avocado (sliced)
- chopped cilantro
- sour cream
- queso fresca (Crumbled)
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NutritionView More
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25Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories25Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium85mg4% |
| Potassium70mg2% |
| Protein<1g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g2% |
| Sugars<1g |
| Vitamin A15% |
| Vitamin C4% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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