Winter Vegetable Enchiladas
- 1 large acorn squash
- 2 large carrots, cut into 1/2-inch slices
- 12 Brussels sprouts, thinly sliced lengthwise and separated into shreds
- 2 tablespoons chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 8 (8-inch) reduced-fat whole wheat tortillas
- 1/2 cup shredded reduced-fat Cheddar cheese
- 1 cup enchilada sauce
1 Preheat oven to 400°F.
2 Cut squash lengthwise into quarters; scoop out seeds. With vegetable peeler, peel skin from ridges. Put squash and carrots in large baking dish; lightly spray with nonstick spray. Roast, stirring once or twice, until lightly browned and tender, about 40 minutes.
3 Reduce oven temperature to 350°F.
4 With small knife, peel remaining skin from squash; cut squash into chunks. Return squash and carrots to baking dish along with Brussels sprouts, chili powder, oregano, salt, and cayenne. Toss until mixed well.
5 Lay tortillas on work surface. Spoon one-eighth of vegetable mixture down center of each tortilla; sprinkle each with 1 tablespoon of Cheddar, then roll tortillas up to enclose filling.
6 Place enchiladas, seam side down, in same baking dish. Pour enchilada sauce on top. Bake until sauce forms glaze, about 20 minutes.
Per serving (2 enchiladas): 362 grams, 334 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 10 mg Chol, 748 mg Sod, 73 g Total Carb, 10 g Total Sugar, 13 g Fib, 13 g Prot, 218 mg Calc. PointsPlus value: 10
This recipe is from the Weight Watchers New Complete Cookbook (recipe posted here with permission of course!). Although I’m not a member of WeightWatchers, I am so excited to share with you their new cookbook. I was sent a copy for review and it absolutely blew my mind. This is a hard cover 5 ring binder with everything you can imagine inside from breakfast to salads, slow cooker classics to desserts and a lot more in between. Amazing! Some recipes have variations, extra healthy suggestions, FYI’s, kitchen tips, complete nutritional information, beautiful pictures and more. The only section I was a bit disappointed with was the Slow Cooker Classics because they only have one vegetarian recipe. BUT I think the sections on cakes, pies, fruit, frozen desserts, pudding and sauces make up for it. Holy yum!
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