Enchilada Casserole

I was a vegetarian for years before I finally started eating meat again.  I learned how to cook when I was a vegetarian and that’s when I started getting creative in the kitchen and coming up with my own recipes.  Even though I no longer stick to a vegetarian diet, my best dishes usually end up sticking to that guideline.  If I cook meat at home, it tends to be really basic like grilled chicken or I’ll throw some ground turkey in to spaghetti sauce.  That’s why the majority of the recipes you’ll find on this blog are vegetarian, this enchilada casserole included.

This enchilada casserole can also easily be made vegan if you leave out the cheese that I sprinkled on top.  It’s really easy to make and is a great source of plant-based protein.  The quinoa, beans, and squash make this dish really hearty and filling so even non-vegetarians won’t miss the meat that this dish lacks.  You can get creative with your favorite toppings.  I love the enchilada sauce from Trader Joe’s because it’s got a kick but it’s not too spicy.  I also like the precut butternut squash from Trader Joe’s.  It’s so convenient and you save so much time not having to peel and cut the squash (butternut squash is freakin hard to cut!).  I will say that even though I think this dish is pretty mild, Theo won’t eat it.  He’s yet to develop a palate for spicy foods so this is not a favorite of his.  Anytime I make this I usually take out some of the veggies and pop them in a quesadilla for him to enjoy instead.

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  Enchilada Casserole

  Vegetarian, high in protein, and easy to assemble, this dish is hearty enough to feed the whole family.

  Course dinner

  Prep Time 10 minutes

  Cook Time 40 minutes

  Total Time 50 minutes

  Servings 8

  Ingredients

  • 2 C quinoa cooked
  • 2 C vegetable broth
  • 3 C butternut squash peeled, cubed in 1” pieces
  • 2 T avocado oil
  • Salt to taste
  • Pepper to taste
  • 1 orange bell pepper diced
  • 8 oz baby bella mushrooms chopped
  • 1 C zucchini chopped
  • ¼ C green onion diced
  • ½ C frozen corn
  • 1 can black beans drained
  • Enchilada sauce I like the one from Trader Joe’s
  • 1 C Monterey jack cheese

  Instructions

  To cook quinoa:

  1. Add 1 cup of quinoa to 2 cups of vegetable broth and bring to a boil. Lower heat and cover quinoa, letting it simmer for 15 minutes. Keeping covered, remove from heat and let stand for 5 minutes.
     

     
     

  2. This recipe makes about 3 cups of cooked quinoa. I use about 2 cups in the casserole and save the remaining cup to eat later in the week as a topping for a salad or the side to another meal.

  To cook squash:

  1. Preheat the oven to 425 degrees F. Coat butternut squash with avocado oil, salt, and pepper and roast for 25-30 minutes, or until fork tender.

  To cook casserole:

  1. While the squash and quinoa are cooking, chop your veggies and add to a casserole dish, along with the black beans.

     
     

  2. Add your 2 cups of cooked quinoa and your butternut squash to the casserole dish. Coat with your bottle of enchilada sauce and top with grated cheese if you desire.

     
     

  3. Bake at 425 degrees F for 15 minutes.

     
     

  4. Top with green onions and cilantro, serve with avocado slices, and enjoy!