Cheesy Mexican Enchiladas
Adapted from Strive for Five at School.
Yield: 12 servings
1 tsp/5mL Non-hydrogenated margarine or butter
1 1/2 cups/375mL Squash, mashed (see below)
1/2 tsp/2mL Allspice, ground 2 mL
1/2 lb/225g (2) Medium onions, chopped
1/2 cup/125mL Canned black beans, rinsed and drained
1 1/2 cups/375mL Medium cheddar cheese, grated
Pepper, to taste
12 x 6-inch/15cm Whole-wheat tortillas
1 x 14-oz/398mL jar Salsa
Preheat oven to 350°F
Lightly grease the 11”x17” sheet pan with the margarine.
Combine the mashed squash, allspice, onions, black beans, and cheese in a large bowl. Season with the pepper; blend thoroughly.
Spread a tortilla with 1 tbsp (15 mL) of the salsa. Place 1/4 cup (50 mL) of the squash mixture in the centre of the tortilla. Tuck in the end and roll up.
Repeat until all of the tortillas have been filled. Place on the sheet pan and bake for 20 minutes, until slightly brown.