Butternut Squash and Quinoa Enchiladas
A delicious, flavor filled, vegetarian enchilada recipe that you'll make again and again. Simply leave out the cheese to make this recipe vegan!
Ingredients
- 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
Instructions
- 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, diced green chilis, cumin, chili powder, and smoked paprika. 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!
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