Butternut Squash Enchiladas With Quinoa
Butternut Squash Enchiladas with Quinoa is a vegetarian casserole filled with flavor and nutrition. Winter squash and spinach combine with quinoa and cheese for a delicious and easy weeknight dinner recipe.
Servings: 4
Calories: 549kcal
Ingredients
- 2 cups cubed butternut squash about 10 ounces
- 1 onion chopped, 1 cup
- 1 Tbs. olive oil
- 3/4 tsp. ancho chili powder
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cumin
- 2 cups cooked quinoa
- 2 cups baby spinach 2 ounces
- 1 1/2 cups shredded cheddar jack cheese divided
- 2 cans (10 oz. each) enchilada sauce , divided
- 8 multi-grain soft taco flour tortillas
Instructions
- Preheat oven to 425F. Line a large baking sheet with parhment paper for easy clean up.
- Combine butternut squash, onion, olive oil, chili powder, kosher salt and cumin on the prepared baking sheet and toss until evenly coated. Roast 25 minutes or until squash is tender.
- Reduce oven temperature to 375F. Coat a 2-quart baking dish with nonstick cooking spray.
- Transfer squash mixture to large bowl and stir in quinoa, spinach, 1 cup cheese and 3/4 cup enchilada sauce.
- Arrange a heaping 1/2 cup of filling in the center of a tortilla. Fold in the edges, roll up the tortilla and place it seam side down in the prepared baking dish. Repeat with the remaining filling and tortillas.
- Top with the remaining enchilada sauce and 1/2 cup cheese.
- Bake, uncovered, 25 minutes or until hot and bubbly and cheese is melted.
- Sprinkle with cilantro, if desired.
Notes
Makes 8 enchiladas/4 servings.
Nutrition
Calories: 549kcal | Carbohydrates: 62g | Protein: 21g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 1000mg | Potassium: 666mg | Fiber: 7g | Sugar: 6g | Vitamin A: 9562IU | Vitamin C: 21mg | Calcium: 467mg | Iron: 5mg