Butternut Squash and Quinoa Enchiladas
Butternut Squash and Quinoa Enchiladas
Yield: about 10 enchiladas
Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M
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 tsp olive oil, divided
- 1/2 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
- 1/2 cup cooked quinoa (cooked according to package directions)
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- salt and pepper to taste
- 3/4-1 cup Mexican cheese blend shredded
- 1 1/2 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 tsp 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 tsp 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 1/2 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!
