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Quinoa Enchilada Bake with Black Beans and Butternut Squash

Marina Delio
  • 50 minutes
  • Serves 6

INGREDIENTS

1

Avocado, large

2 15 ounce cans

Black beans

2 1/2 cups

Butternut squash cubes, roasted

1/4 cup

Cilantro

3 cloves

Garlic

1

Lime

1

Red bell pepper

1

Yellow onion

2 1/2 cups

Quinoa, cooked

2 tsp

Chili powder

2 tbsp

Olive oil, extra virgin

1 tsp

Cumin

2 cups

Mexican cheese

1

jar Enchilada sauce, red