Brenda Stanley is the mother of five children, including two sets of twins, and a grandmother of three. She is a cookbook author, including the recently released "That's a Lot of Crock!" and novelist.
On a hot, ungreased skillet, cook the tortillas on both sides until lightly browned and they start to puff up.
Set them aside.
Cut the squash in half and scrape out the seeds.
Place the squash cut side down on a microwave safe plate and microwave on high for 10 minutes.
Scoop out the flesh and put it in a bowl.
Mash it and then stir in the beans, chilies, salt and cumin.
Pour about one-quarter cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish.
Divide the squash mixture between the six tortillas and roll them up and place them, seam side down, in the baking dish.
Pour the remaining enchilada sauce evenly over all and then cover with cheese.
Bake at 350 for 20 minutes.
Sprinkle with green onions, tomatoes and black olives and bake for another 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1649g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1547 | ||
Calories from Fat: 484 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.8g | 72 % | |
Saturated Fat 29.5g | 147 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 138.6mg | 43 % | |
Sodium 5590.2mg | 193 % | |
Potassium 3399.1mg | 89 % | |
Total Carbohydrate 194.9g | 57 % | |
Dietary Fiber 55.6g | 222 % | |
Sugars, other 139.3g | ||
Protein 83.1g | 119 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1547
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