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