BUTTERNUT SQUASH ENCHILADAS

Butternut Squash Enchiladas image

When you want to go meatless for a meal, try this satisfying dish. It tastes fantastic.-Rachel Erdstein, Ann Arbor, Michigan

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 13

Previous Next

Ingredients

1 medium butternut squash (3-1/2 to 4 pounds)
1 medium sweet red pepper, chopped
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (12 ounces) frozen vegetarian meat crumbles, thawed
1 can (10 ounces) enchilada sauce, divided
8 flour tortillas (8 inches), warmed
1 cup shredded reduced-fat Mexican cheese blend, divided

Steps:

Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 55-65 minutes or until tender. Cool slightly; scoop out flesh and set aside., In a large nonstick skillet coated with cooking spray, cook the red pepper, onion and garlic in oil until tender. Stir in the cumin, chili powder, pepper and salt; cook 1 minute longer. Stir in crumbles and reserved squash; heat through., Spread 1/4 cup enchilada sauce into a 13x9-in. baking dish coated with cooking spray. Place about 3/4 cup squash mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dish. Pour remaining enchilada sauce over the top; sprinkle with remaining cheese., Bake, uncovered, at 350° for 25-35 minutes or until heated through.

Nutrition Facts : Calories 346 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 801mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 9g fiber), Protein 19g protein.