Vegan Butternut Squash Poblano Enchilada Casserole

Vegan Butternut Squash Poblano Enchilada Casserole past Butternut Squash, Red Onion, Poblano Peppers, Olive Oil, Dried Oregano, Smoked Paprika, Salt, Pepper, Vegan Butter, Flour, Green Enchilada Sauce, Vegan Chicken Broth, Vegan Cream Cheese, Green Chiles, Black Beans, Jalapeos, Corn, Corn Tortilla

The ingredient of Vegan Butternut Squash Poblano Enchilada Casserole

• 2 cups butternut squash cut in cubes
• 1 red onion small sliced
• 2 poblano peppers deseeded and diced
• 1 tablespoon olive oil
• 1 2 tablespoon dried oregano
• 1 teaspoon smoked paprika
• salt
• pepper
• 3 tablespoons vegan butter
• 3 tablespoons flour
• 1 1 2 cups green enchilada sauce at odds
• 1 cup vegan chicken broth
• 8 ounces vegan cream cheese
• 4 ounces green chiles
• 15 ounces black beans drained and rinsed
• 4 ounces jalapeu00f1os diced
• 1 2 cup corn frozen or canned
• 18 corn tortillas
• cilantro
• avocado

Nutritions of Vegan Butternut Squash Poblano Enchilada Casserole

calories: nutritioninformation
carbohydrateContent: 530 calories
fatContent: 101 grams
fiberContent: 10 grams
proteinContent: 22 grams
saturatedFatContent: 18 grams
sodiumContent: 1 grams
sugarContent: 1450 milligrams
: 13 grams

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