Preheat the oven to 400 F

Prepare your spaghetti squash by cutting it in half, removing the seeds and guts, and placing it on a baking sheet. Roast in the oven for 40-55 minutes (depending on size) until it is cooked through. Try pressing on the skin and if it leaves an indent it is ready. Scoop out the flesh Add all the spices for the spaghetti squash listed above- set aside

Prepare your quinoa by either cooking in an IP or over the stove. 1 cup quinoa to 1 1/4 cup water for 2 minutes, then let it natural release. Fluff with fork 1 cup quinoa to 1/2 cup water for 20 minutes over medium heat. Fluff with fork Squeeze half a life over it with a pinch of salt (or sprinkle over some Tajin seasoning)

Slice your onions into strips, then sauté over medium high heat, adding a pinch of salt and the coconut sugar to really get it to caramelize. Cook until dark brown and sticky- then set aside

In a large bowl add your 3 cups of precooked Pinto Beans and mix in all the spices for the pinto beans listed above

Reduce oven temperature to 350 F

Add half a can of enchilada sauce to your casserole dish Grab a tortilla and fill with a scoop of the spaghetti squash, the pinto beans, the onions, the quinoa, and a bit of vegan cheese. Wrap it up like a burrito and set inside the casserole dish Repeat until you've filled your casserole dish with the enchiladas Pour the remaining enchilada sauce over all the enchiladas, then sprinkle cheese over everything

Bake in the oven for 45-60 minutes- until it is golden brown on top

Serve with fresh salsa, guacamole, cilantro, shredded lettuce, and more plant based nacho cheese