Squash and Black Bean EnchiladasStaff | Delicious Living
- Serves: 8 people
- Calories per serving: 422
I discovered the soul of a great enchilada—roasted squash—while poking around the kitchen of some friends, who loved the results. Little did they know how easy it was to make. Add cooked chicken to the mixture before stuffing, if desired.
- Preheat oven to 350°F. Combine rice, beans, squash, onion, pepper, corn, chilies, cilantro, and 4 ounces of the cheese in a large mixing bowl. Season with salt and mix well.
- Pour red enchilada sauce into a deep plate; dip each tortilla to coat. Fill each tortilla with one large spoonful of enchilada mixture, roll tightly, and place in a 9" x 13" baking dish or lasagna dish. When dish is full, cover enchiladas with green enchilada sauce.
- Cover with foil and bake 45 minutes. Remove foil and top enchiladas with remaining cheese. Bake 10 more minutes. Serve immediately with dollops of yogurt or sour cream.
Calories 422,Fat 10,Perfat 21,Cholesterol 22,Carbo 68,Protein 17,Fiber 12,Sodium 937