16 Ingredients
  • 1 pound tomatillos, husks removed and rinsed
  • 1 medium white onion, sliced ¼-inch thick
  • 3 garlic cloves
  • 3 serranos, stemmed
  • 3 ½ tablespoons canola oil, divided
  • 2 cups vegetable or chicken broth
  • ½ cup Mexican crema (or creme fraiche)
  • 2 large carrots, peeled and cut into ½-inch cubes
  • 1 large red onion, peeled and cut into ½-inch cubes
  • 2 cups cremini mushrooms, cleaned, stems removed, and cut into ½-inch cubes
  • 1 butternut squash, peeled and seeds scooped out, flesh cut into ½-inch cubes
  • 12 corn tortillas
  • ⅔ cup chihuahua cheese (or other Mexican melting cheese)
  • For Garnish
  • ¼ White onion, thinly sliced
  • 4 tablespoons cilantro, chopped
Nutrition
597
30% daily value
4 servings
                                       
                                            balanced, high-​fiber, gluten-​free
     

Fat

45% 29

Saturated

47% 9

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 6

Carbs

24% 73

Carbs (net)

- 61

Fiber

48% 12

Sugars

- 18

Sugars, added

- 0

Protein

35% 17

Cholesterol

14% 42

Sodium

16% 392

Calcium

35% 348

Magnesium

35% 148

Potassium

32% 1511

Iron

19% 3

Zinc

29% 3

Phosphorus

81% 567

Vitamin A

117% 1049

Vitamin C

57% 51

Thiamin (B1)

34% 0

Riboflavin (B2)

44% 1

Niacin (B3)

55% 9

Vitamin B6

58% 1

Folate equivalent (total)

22% 88

Folate (food)

- 88

Folic acid

- 0

Vitamin B12

15% 0

Vitamin D

68% 10

Vitamin E

34% 5

Vitamin K

31% 38

Sugar alcohols

- 0

Water

- 531
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