Enchilada Casserole
Vegetarian, high in protein, and easy to assemble, this dish is hearty enough to feed the whole family.
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:
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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.
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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:
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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:
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While the squash and quinoa are cooking, chop your veggies and add to a casserole dish, along with the black beans.
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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.
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Bake at 425 degrees F for 15 minutes.
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Top with green onions and cilantro, serve with avocado slices, and enjoy!