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Easy Butternut Squash Enchilada Casserole
TABLESPOON16Ingredients
60Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. extra virgin olive oil
- 1 onion (medium, chopped)
- 2 cloves garlic (minced)
- 20 oz. butternut squash (pre-cut, cubes)
- 6 oz. cheese (shredded Mexican four-, blend)
- 15 oz. black beans (rinsed and drained)
- 3/4 cup corn
- 1 1/2 cups salsa
- 1 oz. Old El Paso™ taco seasoning mix
- 2/3 cup water
- 1/2 tsp. salt
- 14 oz. Old El Paso Enchilada Sauce
- 1 inch whole wheat flour tortillas
- sliced green onions (optional)
- chopped fresh cilantro (optional)
- sour cream (for serving)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium2140mg89% |
| Potassium1300mg37% |
| Protein22g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber15g60% |
| Sugars10g |
| Vitamin A330% |
| Vitamin C70% |
| Calcium45% |
| Iron25% |
* 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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