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Vegetarian Chipotle Enchiladas with Butternut Squash and Black Beans
THE LIVE-IN KITCHEN21Ingredients
105Minutes
970Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (medium sized, peeled, seeded, and cut into 1 inch cubes, about 1 1/2 cups cooked)
- olive oil
- coarse kosher salt
- freshly ground black pepper
- 15 oz. canned black beans (rinsed and drained)
- 2 cups Monterey Jack cheese (divided)
- 10 flour tortillas (taco size)
- avocado (optional)
- cilantro (optional)
- limes (optional)
- sour cream (optional)
- mango (optional)
- 2 Tbsp. vegetable oil
- 2 Tbsp. all purpose flour
- 2 1/2 Tbsp. chili powder
- 1 seeds (chipotle pepper in adobo, removed, and chopped)
- 1/2 tsp. garlic powder
- 1/2 tsp. coarse kosher salt
- 1/2 tsp. ground cumin
- 1/4 tsp. dried oregano
- 2 1/4 cups low sodium vegetable stock
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NutritionView More
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970Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories970Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat16g80% |
| Trans Fat0g |
| Cholesterol55mg18% |
| Sodium1820mg76% |
| Potassium1290mg37% |
| Protein36g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate117g39% |
| Dietary Fiber20g80% |
| Sugars14g |
| Vitamin A280% |
| Vitamin C90% |
| Calcium70% |
| Iron50% |
* 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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