This recipe is so simple and comforting, great for a Fall or Winter dinner! Can be prepped and assembled ahead of time and put in the oven prior to dinnertime.
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Acorn Squash & Cauliflower Enchiladas
servings
3-4
prep time
10 MIN
cook time
35 MIN
total time
45 MIN
Acorn Squash & Cauliflower Enchiladas
Instructions
1. Toss acorn squash and cauliflower with olive oil, salt, and pepper and roast at 400°F for 30 minutes.
2. Spoon 3 tablespoons of enchilada sauce into bottom of oven proof dish and spread around to evenly distribute.
3. Spoon roasted veggies into tortillas and top with a sprinkle of cheese.
4. Roll tortillas up and place in an oven proof dish, seam side down.
5. Top with packet of enchilada sauce and remaining cheese.
6. Bake at 400°F for 15 minutes. Switch oven to broil for 3 minutes until cheese is browned.
Ingredients
8 small corn tortillas or 4 large
1 acorn squash, chopped into bite size pieces
1 head of cauliflower, chopped into bite size pieces
1 cup cheddar cheese, shredded
I packet enchilada sauce (Choose one with good ingredients. I got mine at Whole Foods)
3 tablespoons extra virgin olive oil
Cilantro for garnish
Salt and pepper to taste
Total Servings:
3-4
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Welcome...
Hi, I’m Karina, a certified holistic nutritionist and I believe that living well shouldn’t be complicated! It’s all about balance right? I love to teach and empower others to feel their best through healthy nutrition and lifestyle choices. My work is based on nutrition science and a root cause approach to health issues.
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