Squash, Quinoa and Goat Cheese Enchiladas

Flavorful, plant-based Enchiladas that are easily prepped ahead. It can be a delivered hot or sold as a “take and bake” family style meal. This recipe is gluten-free and vegetarian, and can easily be made vegan.

Prepare the Filling
- Sauté the onion for 5 minutes, then add the garlic, zucchini, squash and bell pepper in a large sauté pan.
- Cook for 2 – 3 minutes until veggies soften, season with the chili powder, cumin, and Knorr Intense Flavors Roast Umami. Remove from heat.
- Once cooled, fold in the quinoa, beans, and goat cheese (carefully) into the veggie mixture.
Prepare the Enchiladas
- Quickly re-heat each tortilla, fill with ¼ C of the mixture and roll. Pour 1 cupof enchilada sauce into the bottom of each (3) casserole or foil pan. Place the enchiladas in the dish.
- Pour enough enchilada sauce to cover the filled and rolled tortillas. Top with the shredded cheese. Cover and bake at 350 degrees for 25 minutes.
- Allow to cool for a few minutes, uncover, and sprinkle over the radish, green onionsand cilantro leaves. Serve with the Mexican crema on the side.