1baked acorn or butternut squash, flesh scooped out
1bell pepper, cored and diced
Fresh corn kernels cut from 1 ear of corn
114-ounce candiced green chilies, drained
6ouncessharp cheddar cheese, grated and divided
115-ounce canred enchilada sauce
1 dozencorn tortillas, fresh if possible
115-ounce cangreen enchilada sauce
1/2cupplain nonfat yogurt or sour cream
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.
Squash and Black Bean Enchiladas
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.