By Haadiyah
Squash Enchiladas
An enchilada is a corn tortilla wrapped around a filling and baked in a tomato sauce. Enchiladas can be filled with meat or seafood or a combination of cheese, beans and vegetables. This recipe uses a spicy Mexican tomato sauce called a mole, which has a little cocoa added to complement the flavour of the other ingredients.
Updated at: Thu, 17 Aug 2023 01:44:17 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
24
High
Nutrition per serving
Calories482.2 kcal (24%)
Total Fat21.8 g (31%)
Carbs57.4 g (22%)
Sugars6.4 g (7%)
Protein19.7 g (39%)
Sodium812.5 mg (41%)
Fiber13.7 g (49%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
oil
for greasing
1butternut squash
small
1 x 400gmixed beans
can, OR red kidney beans
10gfresh coriander
small
4wholemeal tortilla wraps
Mole Sauce and Toppings
Instructions
Step 1
Preheat the oven to 200°C/180°C fan or gas mark 6.
Step 2
Grease the ovenproof dish and baking tray.
Step 3
Using a large knife, cut off the base of the butternut squash to leave a flat surface. Stand the squash on its flat end, cut it in half and scoop out the seeds using a dessertspoon.
Step 4
Place the deseeded squash on a baking tray, flat side down. Bake for 40 minutes or until soft. Leave to cool.
Step 5
Meanwhile, prepare the mole sauce. Peel and finely chop the onion. Peel and crush the garlic. Remove the seeds from the chilli using a teaspoon and chop finely (wash your hands after handling the chilli).
Step 6
Heat the oil in the frying pan on a medium heat. Add the onion, garlic and chilli. Fry gently until soft, stirring occasionally. Add the ground coriander and cinnamon and cook for 1 minute.
Step 7
Add the cocoa powder and tomatoes. Reduce the heat to low and simmer for 20 minutes.
Step 8
Scoop the cooked, cooled butternut squash flesh into a bowl and discard the skin. Tip the beans into the colander, rinse in cold water and drain. Finely chop the fresh coriander and add to the squash with the beans. Mix well.
Step 9
Make the topping by grating the cheese into a small bowl, then add the sour cream and stir to combine.
Step 10
To assemble the enchiladas, spread 4 x 5ml spoons of mole sauce on each wrap. Place a quarter of the squash and bean mixture in a sausage shape down the middle on top of the sauce and roll up. Place the rolls in the greased ovenproof dish.
Step 11
Spread the enchiladas with the remaining mole sauce then spoon over the sour cream topping and sprinkle with the remaining cheese.
Step 12
Bake in the oven for 15–20 minutes until the cheese is golden brown.
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