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Enchilada Casserole

drmjmurray.nmd@gmail.com
  • 50 minutes
  • Serves 8

INGREDIENTS

2 cups

quinoa (cooked)

2 cups

vegetable broth

3 cups

butternut squash (peeled, cubed in 1” pieces)

2 tbsp

avocado oil

Salt (to taste)

Pepper (to taste)

1

orange bell pepper (diced)

8 oz

baby bella mushrooms (chopped)

1 cup

zucchini (chopped)

1/4 cup

green onion (diced)

1/2 cup

frozen corn

1 can

black beans (drained)

Enchilada sauce (I like the one from Trader Joe’s)

1 cup

Monterey jack cheese