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- 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
- 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.
1 enchilada: 346 calories, 9g fat (2g saturated fat), 10mg cholesterol, 801mg sodium, 53g carbohydrate (7g sugars, 9g fiber), 19g protein.