11 Ingredients
  • 2 ounces achiote paste
  • 1 large butternut squash, peeled, seeded, and cut into 1/2-inch thick slabs
  • 3 poblano chiles
  • 3 tablespoons canola oil, divided
  • 1/2 red onion, thinly sliced
  • Salt and pepper
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons Mexican crema (or sour cream), plus more for serving
  • 1/4 cup shredded Oaxaca cheese (or Monterey Jack), plus more for serving
  • 2 limes, cut into wedges
  • 12 corn tortillas
Nutrition
397
20% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

25% 16

Saturated

16% 3

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 4

Carbs

21% 62

Carbs (net)

- 52

Fiber

40% 10

Sugars

- 8

Sugars, added

- 0

Protein

17% 9

Cholesterol

4% 11

Sodium

34% 827

Calcium

22% 221

Magnesium

32% 127

Potassium

27% 950

Iron

16% 3

Zinc

11% 2

Phosphorus

50% 349

Vitamin A

107% 966

Vitamin C

161% 96

Thiamin (B1)

19% 0

Riboflavin (B2)

9% 0

Niacin (B3)

19% 4

Vitamin B6

32% 1

Folate equivalent (total)

17% 66

Folate (food)

- 66

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

25% 5

Vitamin K

24% 20
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