A twist on a classic enchilada! Vegetarian and packed with flavor, you'll want to make this recipe again and again.
This recipe was inspired by my time waiting tables in a restaurant that had so many delicious vegan and vegetarian dishes. Unfortunately, the restaurant closed but I wanted the flavors to live on! This was one of my favorite dishes there and I spent many attempts trying to recreate this dish and make it even better!
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- Butternut squash
- Canned diced green chilis
- Yellow onion
- Fresh spinach
- Enchilada sauce
- Olive oil
- Shredded Mexican cheese blend
- Chili powder
- Smoked paprika
- 6" tortillas
See recipe card for quantities.
Take one medium butternut squash, remove skin, and cut into large pieces. Toss with olive oil to lightly coat, salt and pepper to taste. Place on a parchment paper or foil lined baking sheet and bake until tender.
On a pan on medium heat, sautee the yellow onion, mushrooms, garlic, and spinach. Mix with the mashed butternut squash.
Then, mix in the cooked quinoa, diced green chilis, cumin, chili powder, and smoked paprika. Salt and pepper to taste.
Place a couple spoonfuls of this filling into each tortilla and wrap tightly.
Spread ½ cup of enchilada sauce on the bottom of the baking dish. Then, place filled, wrapped tortillas in a line.
Cover the top with 1 cup enchilada sauce and shredded cheese. Bake at 400F for 20 minutes.
Hint: The bake time is an estimation, wait until the cheese is fully melted/slightly golden brown.
- Cheese - instead of a pre-shredded Mexican cheese blend, to make this dish vegan you can simply leave off the cheese or use vegan cheese of your choice.
- Tortillas - use corn tortillas to make this recipe gluten free.
Stores well in the refrigerator in a covered container for 2-3 days. After this, freeze and reheat when you want to eat them!
They are at their best when fresh but hold up well this way!
Share something here that you think is key to making this recipe well, such as: Make sure to mash the butternut squash! It gives the enchiladas a great texture and makes the filling stick together well.
Butternut Squash and Quinoa Enchiladas
- 1 medium butternut squash makes about 4 cups cubed
- 4 teaspoon olive oil divided
- ½ medium yellow onion chopped
- 1 cup mushrooms chopped
- 3-4 garlic cloves minced
- 1 cup fresh spinach chopped, packed
- 4 oz canned diced green chilis
- ½ cup cooked quinoa cooked according to package directions
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- salt and pepper to taste
- ¾-1 cup Mexican cheese blend shredded
- 1 ½ cups red enchilada sauce
- 11 6" tortillas corn or flour
- Preheat oven to 400F.
- Peel and cube butternut squash, flesh removed. Toss with 2 teaspoon olive oil, salt and pepper to taste. Place on parchment paper or foil lined baking sheet, and bake for about 30 minutes, until easily pierced with a fork.
- While butternut squash is baking, heat 2 teaspoon olive oil in a pan on medium heat. Add in onion, garlic, and mushrooms. Sauté for about 5 minutes, until onion is translucent. Then add in spinach, stirring until wilted. Remove from heat.
- When butternut squash is done baking, remove from oven and place in a large bowl. Mash the squash with the back of a large fork. Then, mix in the mushroom mixture until evenly distributed.
- Mix in the cooked quinoa and diced green chilis. Salt and pepper to taste.
- In a 9x13 baking dish, spread ½ cup of enchilada sauce on the bottom.
- Place 2 heaping spoonfuls of filling in a tortilla, wrapping tightly and placing seam side down on baking dish. Repeat until filling is gone.
- Top with remaining enchilada sauce and shredded cheese.
- Place enchiladas in oven for about 20 minutes, until cheese is melted and golden brown.
- Remove from oven, serve, and enjoy!