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15Ingredients
25Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. olive oil
- 3 cups butternut squash (diced, peeled, from about a 2-lb. squash)
- salt
- pepper
- 1 yellow onion (medium, diced)
- 3 cloves garlic (minced)
- 1/2 jalapeno (seeded and diced)
- 1 tsp. cumin
- 1 tsp. chili powder
- 15 oz. black beans (rinsed and drained)
- 8 corn tortillas (yellow, cut into thick strips)
- 15 oz. red enchilada sauce
- 1 cup colby jack cheese (reduced-fat, or whatever you prefer, divided)
- cilantro
- sour cream
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol35mg12% |
Sodium1770mg74% |
Potassium990mg28% |
Protein22g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate68g23% |
Dietary Fiber16g64% |
Sugars12g |
Vitamin A260% |
Vitamin C60% |
Calcium40% |
Iron35% |
* 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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Reviews(6)
Edie a year ago
Very nice recipe. Added red peppers and served tortillas on the side instead of in the dish. Only used about 3/4 of suggested enchilada sauce. Also used plant based Mexican cheese
Lilia Alzate 5 years ago
Very delicious and easy to prepare! What more could a working person want in a meal?
Laura H. 7 years ago
This turned out awesome!! I added shredded rotisserie chicken to mine as well as some guacamole on the side. It was a hit with my husband!
Chelsea 7 years ago
Delicious! We skipped the jalapeño to accommodate young tastebuds. We devoured it!
Robyn O. 7 years ago
Very yummy. Made with salsa as I couldn't find red enchilada sauce and jalapeño Monterey Jack cheese. Nice dinner for a warm summer night. Squash adds a nice twist to what turned out to basically be a nacho skillet.