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.