1 large butternut squash, peeled, cubed and steamed
½ block of low-fat cream cheese
1 teaspoon granulated garlic powder
1/4 teaspoon Cumin
¼ teaspoon dried parsley
Pinch of Salt
Pinch of black pepper
¼ cup red or green bell pepper, finely diced
¼ cup corn
12 whole-wheat tortillas
Enchilada sauce of your choosing
Shredded cheddar cheese
Garnish- Black olives, diced tomatoes, diced red onion, sour cream
Instructions
Preheat oven to 350.
Peel butternut squash and remove seeds; dice into cubes, then stem until tender. Place in mixing bowl and add cream cheese, garlic, cumin, parsley, salt and black pepper. Mix well. Add bell pepper and corn. Roll squash filling into the 12 whole-wheat tortillas and place in a baking dish.
Top with enchilada sauce and cheese. Bank in oven covered with foil at 350 degrees for a half-hour, then remove foil to brown the cheese for an additional 10 minutes or until cheese is completely melted.
Garnish with olives, tomatoes, red onion and parsley and top with sour cream
Originally Submitted
5/25/2011
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