Butternut Quinoa Enchiladas

By sheilaolim

Mix it all together and bake and serve! Or, keep it in one-pot and serve individual bowls with yummy toppings like salsa, sour cream, cilantro.

Ingredients

• 12-16 corn tortillas
• 1 lb. butternut squash, diced
• Olive oil
• 1 large onion, sliced
• 3-4 small red and yellow peppers, thinly sliced
• 2-3 teaspoons cumin
• Salt and pepper
• 2 cups cooked quinoa (I buy at Trader Joe’s)
• 2 cups fresh corn, cut off the cob
• 2 cans (15-ounce) Bush’s black beans, drained
• 2 cups salsa
• 8 ounces Mexican or Jack cheese, shredded
• 12 ounces enchilada sauce (I buy Trader Joe’s red sauce)
• Fresh cilantro (optional)

Preparation

Step 1

1.Preheat the oven to 400 degrees. Place the butternut on a baking sheet and drizzle with oil. Salt and pepper. Bake for 20 minutes, or until tender.
2.For the filling, drizzle a small amount of oil into a large sauté pan. Add the onions, peppers, salt, pepper and cumin; sauté for 5 minutes, stirring frequently.
3.Next, stir in the beans, cooked quinoa, corn and salsa and cook for additional 2-3 minutes. Add the butternut last, gently stirring to not break it into pieces.
4.Steam the corn tortillas to make them soft, wrapping them in a wet paper towel and microwave on HI for 1 minute.
5.Preheat oven to 350F. Heat enchilada sauce on the stove, adding 1/2 cup to the bottom of a 9x13 sprayed pan.
6.To assemble each enchilada, lay the corn tortilla on a plate, adding about 1/2 cup of filling, sprinkling with shredded cheese. Roll and gently place seam-side down into the prepared baking dish, repeating until the pan is full.
7.Top enchiladas with remaining sauce and add remainder of the shredded cheese. Bake for 20-25 minutes, until cheese is melted and bubbling.
8.Top with fresh cilantro before serving (optional).