Cost/Serving: $1.30
Yield: [8 servings] / Serving Size: 1 enchilada with 1 Tablespoon Greek yogurt
Ingredients:
Directions:
Yield: [8 servings] / Serving Size: 1 enchilada with 1 Tablespoon Greek yogurt
Ingredients:
2½ cups cooked butternut squash (or other winter squash)
2 cups cooked black beans (or 1 15-ounce can, drained and well-rinsed)
½ cup diced onions (½ medium onion)
½ cup chopped fresh cilantro or 3 Tablespoons dried cilantro
2 teaspoons garlic powder
½ teaspoon cumin
1 cup shredded cheese (like cheddar), divided
8 6-inch corn or whole wheat tortillas
1½ cups salsa or 1 (10-ounce) can red or green enchilada sauce
½ cup Greek yogurt
Directions:
1. Preheat the oven to 375°F.
2. Mix the squash, beans, onion, cilantro, garlic powder, and cumin in a bowl.
3. Mix ¾ cup of the cheese into the squash mixture.
4. Put a ½ cup strip of filling on each tortilla. Roll the tortilla around the filling. Put the tortilla in a greased 9x13 inch baking dish with the seam down.
5. Cover the tortillas with the salsa or enchilada sauce. Put the rest of the cheese (¼ cup) on the salsa or sauce.
6. Bake for 25 minutes.
7. Serve each enchilada with 1 Tablespoon of Greek yogurt.
This material is provided by Iowa State University Extension and Outreach. For more tips like this, visit the Spend Smart. Eat Smart. website at www.extension.iastate.edu/foodsavings
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.