Butternut Squash And Spinach Enchiladas Recipe

Name: Butternut Squash And Spinach Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 butternut squash cut into large cubes; 120g old cheddar cheese grated; Black pepper; 1/2 tsp cumin; 1/4 tsp ground ginger; 1 tbsp olive oil; 1 clove garlic chopped; 1/2 onion roughly chopped; 120g tinned chopped tomatoes; 1/2 tsp balsamic vinegar; 4 corn tortillas; 100g cooked spinach; Small handful coriander chopped; Seasonal salad leaves

Servings: persons

1/2 butternut squash cut into large cubes
120g old cheddar cheese grated
Black pepper
1/2 tsp cumin
1/4 tsp ground ginger
1 tbsp olive oil
1 clove garlic chopped
1/2 onion roughly chopped
120g tinned chopped tomatoes
1/2 tsp balsamic vinegar
4 corn tortillas
100g cooked spinach
Small handful coriander chopped
Seasonal salad leaves

1
Preheat oven to 425 steam the squash for 10-12 mins
2
Once squash is tender transfer to bowl and mash roughly Stir in 1/3 of cheese pepper cumin and ginger.
3
Heat 1/2 the oil and saute garlic and onion for 5 mins over medium high heat. Add tomatoes vinegar then reduce to low. Lightly oil baking dish. Lie tortilla wraps and spoon a 1/4 of squash mashed down the middle followed by a 1/4 of the spinach then roll over to seal. Repeat for the other three wraps and line them up in dish. Pour tomato sauce over the tortillas and sprinkle, the remaining cheese on top, place in oven and cook for 10-15 mins until cheese is bubbling. Sprinkle on the coriander and serve immediately with salad.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 butternut squash cut into large cubes, 120g old cheddar cheese grated, Black pepper, 1/2 tsp cumin, and more.

Yes, Butternut Squash And Spinach Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Spinach Enchiladas

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