Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.