Squash and Corn Enchiladas

5 days ago 5

Democracy Dies successful Darkness

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By Bonnie S. Benwick

These saccharine and spicy enchiladas marque bully usage of that spare tin of pumpkin puree successful the pantry and effect successful a satisfying meatless main. For colorful crunch, adhd a half-cup of diced reddish doorbell pepper. Using prepared salsa verde makes the look quicker, but a homemade mentation would up the ante.

Serve with a lightly dressed crockery of jicama, reddish bulb and babe spinach.

Adapted from Ann Martin Rolke's "Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People" (Wiley, 2007).

Ingredients

Nonstick cooking spray
One (15-ounce) tin pumpkin puree
10 ounces frozen maize kernels (may substitute caller maize kernels)
1/2 cupful finely diced yellowish onion
1/2 cupful pecan pieces
1 tablespoonful minced ail (from 3 mean cloves)
1 spoon crushed cumin, positive much to taste
1 spoon saccharine paprika oregon chili powder, positive much to taste
1/2 spoon good salt, positive much to taste
1/4 spoon crushed cinnamon, positive much to taste
Eight (6-inch) maize tortillas
1 ounce babe spinach leaves, washed and patted adust (optional)
1 3/4 cups (16 ounces) salsa verde, store-bought oregon homemade
1 1/2 cups (6 ounces) grated oregon shredded Monterey Jack oregon capsicum jack cheese

Nutritional Facts

Per serving (2 enchiladas)

Calories
510
Fat
26 g
Saturated Fat
9 g
Carbohydrates
58 g
Sodium
629 mg
Cholesterol
38 mg
Protein
18 g
Fiber
10 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Ann Martin Rolke's "Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People" (Wiley, 2007).

Tested by Bonnie S. Benwick.

Published March 12, 2026