These enchiladas are what we had for dinner on Wednesday! It totally hit the spot for my once-a-week Mexican food craving. Ok, honestly, its more like once a day Mexican food craving.
I have never used quinoa as a filling for enchiladas before but since I just bought some red quinoa and wanted to put it to use, I figured it would be a great substitute for rice. It worked really well with the creamy black beans. I also tried my hand at making my own enchilada sauce by adapting this recipe I found on Add A Pinch and it worked super well! I am normally obsessed with Trader Joe’s enchilada sauce (which you should try if you haven’t), but I can honestly say this was a better home-made substitute!
I start by making the enchilada sauce. The addition of chipotle powder really gave this a unique kick.
Next, I cut up the veggies for the enchilada filling. I use onions, bell peppers, and corn.
While I am chopping, I also start cooking the quinoa.
I cook up the bean mixture, starting with my veggies and then adding refried black beans.
The filling for the enchiladas are ready!
I assemble the enchiladas and get them ready to bake.
After 20 minutes, they are bubbly and gooey and ready to devour!
Prep Time: 50 minutes Cook Time: 20 minutes
Serves: 6 enchiladas, 1.5 cups of enchilada sauce
Ingredients
For enchilada sauce:
- 2 tablespoons vegetable oil
- 1/4 cup all purpose flour
- 1 can of tomato sauce (16 oz)
- 1 cup vegetable broth
- 1 teaspoon cumin powder
- 1/2 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1.5 tablespoons chipotle blend (if you don’t have this, use taco seasoning )
- 2 teaspoons brown sugar
- 1/2 teaspoon jalapeño sauce (because we had this, it can easily be omitted)
- Salt and pepper to taste
For enchiladas:
- 2 tablespoons vegetable oil
- 1/2 medium onion, chopped
- 3/4 cup sweet corn (frozen or fresh)
- 4-5 assorted small multi-colored sweet bell peppers, chopped
- 1 can refried black beans (16 oz)
- 2 tablespoons taco seasoning
- Pinch of salt
- 1/2 teaspoon paprika
- 1/4 cup water
- 1/2 cup quinoa, cooked
- 1 1/2 cups mexican shredded cheese
- 1 1/2 cups enchilada sauce
- 6 tortillas
Recipe:
For enchilada sauce:
- Heat up the oil on medium heat in a sauce pan. Stir in flour and continue to stir until combined.
- Add tomato sauce and vegetable broth and mix.
- Mix in all spices and jalapeño sauce.
- Bring the sauce to boil and then let it simmer for about 10 minutes.
- Add water to thin out as needed.
For enchiladas:
- In a pan, heat up the vegetable oil (medium heat)
- Add the onions and cook for 2-3 minutes until slightly translucent
- Add bell peppers and onions and cook for 3-4 minutes more until browned.
- Mix in the refried beans, water, taco seasoning, paprika and salt and cook on medium-low heat for 5-8 minutes. Set mixture aside.
- Prepare the quinoa according to package directions.
- Grease the baking pan and preheat oven to 350 degrees.
- Take one tortilla and spread about a teaspoon of enchilada sauce over it.
- Add 2 tablespoons of the bean mixture in the center, 2 teaspoons of quinoa, and a sprinkle of cheese.
- Roll enchilada up, and place it seam side down in pan. Finish assembling all enchiladas.
- Pour sauce over enchiladas until nicely covered. Add as much cheese as desired.
- Bake in oven for 20 minutes, until cheese is bubbling.
- Garnish with cilantro if you like!
Yum, the fillings in here sound great!
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Thanks! I really liked the way it turned out!
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What a GREAT idea as a filling! =0)
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Definitely have to try this recipe.
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Let me know if you do!
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There look great, I love black beans and quinoa, the enchiladas looks delicious 🙂
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Thanks so much! And thanks for following 🙂
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I like your blog! Great recipes 🙂
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