Preheat the oven to 400 degrees. Place the butternut on a baking sheet and drizzle with oil. Salt and pepper. Bake for 20 minutes, or until tender.

For the filling, drizzle a small amount of oil into a large sauté pan. Add the onions, peppers, salt, pepper and cumin; sauté for 5 minutes, stirring frequently.

Next, stir in the beans, cooked quinoa, corn and salsa and cook for additional 2-3 minutes. Add the butternut last, gently stirring to not break it into pieces.

Steam the corn tortillas to make them soft, wrapping them in a wet paper towel and microwave on HI for 1 minute.

Preheat oven to 350F. Heat enchilada sauce on the stove, adding 1/2 cup to the bottom of a 9×13 sprayed pan.

To assemble each enchilada, lay the corn tortilla on a plate, adding about 1/2 cup of filling, sprinkling with shredded cheese. Roll and gently place seam-side down into the prepared baking dish, repeating until the pan is full.

Top enchiladas with remaining sauce and add remainder of the shredded cheese. Bake for 20-25 minutes, until cheese is melted and bubbling.

Top with fresh cilantro before serving (optional).