Vegetarian

Fall veggie enchiladas takes 15 minutes to prepare.

Fall veggie enchiladas takes 45 minutes to cook.

Fall veggie enchiladas makes 6 servings.

The ingredients for Fall veggie enchiladas are:

2 cup, cubes Butternut Squash
2 cup, chopped Kale
2 cup, pieces or slices Mushrooms, fresh
1 cup, chopped Onions, raw
2 tbsp Olive Oil
1.5 cup Cannellini Beans White Kidney Beans Bushs
6 serving Ezekiel 4:9 Sprouted Grain Tortilla, 1 tortilla
2 cup Salsa
2 cup, shredded Mexican Cheese, queso chihuahua

Here is how you make Fall veggie enchiladas:

1. Preheat oven to 450. Chop butternut squash into bite-size pieces and layer in a baking dish. Drizzle with olive oil and roast for 10 minutes. Stir well and add onion (optional: finely diced jalapeño to taste). Roast another 5 minutes. Stir well and add miushrooms an ddrained and rinsed beans. Roast another 5-10 minutes, then stir well. Blanch kale in boiling water or steam for 2-3 minutes, then mix in with veggies.2. Turn oven down to 350. Divide veggie mix equally between 6 tortillas (I use sprouted grain). Roll tortillas and place in a casserole dish. Once all enchiladas are rolled, top with salsa verde and cheese, then bake 15-20 minutes, until cheese is bubbling.Serving Size: Makes 6 enchiladas Number of Servings: 6Recipe submitted by SparkPeople user FRENCHIFAL.

The nutritional information for Fall veggie enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 454.6

• Total Fat: 19.7 g
• Cholesterol: 39.6 mg
• Sodium: 896.8 mg
• Total Carbs: 53.6 g
• Dietary Fiber: 13.0 g
• Protein: 21.2 g

Fall veggie enchiladas is Mexican cuisine.

The dietary needs meet for Fall veggie enchiladas is Vegetarian