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Butternut Squash Enchiladas

Serving: 24 servings

Ingredients

  • 1 tsp of Olive Oil
  • 2 TB of Garlic, Chopped
  • 2 cups of Onions, Chopped
  • 2 cups of Green or Red Peppers, Chopped
  • 1/4 cup of Jalapeno Peppers, Chopped
  • 3 TB of Cumin, ground
  • 1/4 tsp of Black Pepper, ground
  • 2 lbs of Kidney Beans, soaked & cooked
  • 20 lbs of Butternut Squash, peeled, seeded & shredded
  • 24 of Whole Wheat Tortillas, 9"
  • 10# can of Salsa, Mild, canned

Steps

  1. Sauté garlic in oil until golden.
  2. Add onion and cook until caramelized.
  3. Add pepper and spices, sauté for 5 minutes.
  4. Add beans and squash and mix thoroughly.
  5. Place two #8 scoops of mixture in each tortilla and fold into purse shape.
  6. Place salsa in hotel pan to cover bottom, and place enchiladas in pan and cover with remaining salsa.
  7. Bake at 300 Fahrenheit for 30 minutes. Serve.


Nutritional Information

  • Calories: 240
  • Total Fat: 1.8 g
  • Protein: 8.6 g
  • Sodium: 479 mg
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