Go Back

Quinoa butternut squash enchilada bake

This quinoa butternut squash enchilada bake is a healthy, easy-to-make family weekday meal. 10 minutes of prep time and the oven does the rest. All made on one bake tray so less dishes after dinner!
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4 large portions
Calories 544 kcal

Equipment

  • 1 13x9 inch baking tray

Ingredients
  

  • 1 large butternut squash (or sub pumpkin or even sweet potato)(cubed)
  • 2 tbsp olive oil
  • ½-1 tsp ground chipotle (or sub chili powder)
  • 1 tsp salt
  • 1 tsp ground cumin
  • ¾ tsp garlic powder
  • 2 large bell pepper (red, orange or yellow)
  • 1 large onion (chopped)
  • 1½ cup cooked quinoa
  • ¼ cup vegetable broth (homemade* or store bought. Or sub chicken broth)
  • 15 oz. enchilada sauce (homemade** or from a can/jar)
  • 1 can black beans (15 oz. or make beans from scratch***)(drained and rinsed)
  • 12 oz. corn (=½ can, ¾cup or 210gr)
  • 1 cup grated (vegan) cheese (of choice)

Garnishing (optional)

  • ½ avocado (sliced)
  • ½ cup cherry tomatoes (halved)
  • 1 handful fresh coriander (roughly chopped)
  • a dollop (vegan) greek yogurt or sour cream

Instructions
 

  • Preheat the oven to 200C/400F.
  • Place the cubed butternut squash on the baking tray and toss with half of all the condiments and 1 tbsp of olive oil. Bake for 15 minutes.
  • Remove the baking tray from the oven, add the onion and bell peppers and the remaining condiments and olive oil. Now place the tray back into the oven and bake for another 15 minutes.
  • Remove the baking tray from the oven again and add the cooked quinoa, broth, enchilada sauce, black beans and corn. Mix it all and place the baking tray back into the oven and bake for another 15 minutes.
  • Remove the baking tray from the oven a third time to sprinkle with cheese. Place it back into the oven for 5-8 minutes until the cheese is melted. Optionally you can turn on the broiler for 2 minutes for get a few crispy edges.
  • Optionally: garnish with toppings of your liking. Cut, scoop and serve!

Notes

*homemade vegetable broth or homemade bean broth
** Homemade enchilada sauce:
3 tbsp olive oil
3 tbsp flour (any kind, all purpose flour, spelt flour etc)
1 tbsp chili powder
1½ tsp ground cumin
½ tsp oregano
½ tsp garlic powder
½ tsp salt
pinch of cinnamon
2 tbsp tomato paste
2 cups vegetable broth
1 tsp apple cider vinegar
Heat up olive oil. Add flour, all condiments and tomato paste. Stir well. Leave it to simmer for 5 minutes until thickened slightly. Remove from heat and stir in the vinegar.
***beans from scratch
 
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Keyword Bake tray, gluten free, healthy weekday meal, vegan