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Up Your Veggie Taco Night With Squash Enchiladas

Butternut Squash, Bean And Fontina Enchiladas
Save the mushrooms + sweet potatoes for another taco day and use seasonal squash as the main ingredient in your enchiladas! Season with herbs for a fresh finish!

What You’ll Need

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  • uncooked butternut squash ( 4 cups cubed (1/2-inch) )
  • sweet onion ( 1/2, finely diced )
  • garlic cloves, minced ( 2 )
  • freshly chopped sage ( 3 tablespoons + more for topping )
  • olive oil ( 2 tablespoons )
  • salt ( 1/2 teaspoon )
  • pepper ( 1/2 teaspoon )
  • nutmeg ( 1/2 teaspoon )
  • beans (chickpeas, cannellinis, black, etc) ( 1 cup )
  • brown butter ( 1 tablespoon )
  • freshly grated fontina cheese ( 2 1/2 cups )
  • unsalted butter ( 1 tablespoon )
  • flour ( 1 tablespoon )
  • low-sodium vegetable stock ( 1 1/2 cups )
  • milk (I actually use vanilla almond milk – perfect!) ( 1 cup )
  • whole wheat tortillas ( 8 )
Ready to make? Find out how onHow Sweet It Is