Quinoa Enchilada's

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Quinoa Enchilada’s

A great veggie dish, with lots of flavor. The quinoa adding some protein for you. You may use the cheese of your choice depending on your diet.



2 tablespoons avocado oil or extra virgin olive oil

1 sweet onion, diced

2 poblano peppers, sliced

2 cloves garlic, minced or grated

2 jalapeños, seeded and diced

2 teaspoons ground cumin

1 teaspoon sea salt and pepper

1 cup quinoa rinsed

3 cups red or green enchilada sauce, homemade or store-bought

1 can black beans, drained and rinsed

2 corn on the cobbs, roasted or grilled (or canned corn)

1/2 cup fresh cilantro, chopped, plus more for serving

juice of 1 lime, plus lime wedges, for serving

1012 corn or flour tortillas

1 cup shredded cheese optional

sliced avocado, for serving


1. Heat the oil in a large skillet over high heat. When the oil shimmers, add the onions and poblano peppers. Cook, stirring occasionally until the onions are caramelized, about 10 minutes. Add the garlic and jalapeños and cook 1 minute. Stir in the cumin, salt, and quinoa and cook 2 minutes longer. Pour in 2 cups water or vegetable broth, bring to a boil, cover and reduce the heat to low. Cook 20 minutes or until the quinoa is fluffy. Remove from the heat and stir in 1 cup enchilada sauce, the black beans, cilantro, the lime juice, and 1/2 cup cheese and corn cut off the cobb. 2. Preheat the oven to 350 degrees F. Pour 1/2 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish. 3. Wrap the tortillas in a damp paper towel and microwave for one minute. Spoon a little of the quinoa down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish. Pour the remaining enchilada sauce over top of the enchiladas and then top with the remaining the cheese. Transfer to the oven and bake for 20-30 minutes, until the cheese has melted. Remove and garnish with sliced avocado.


Can be made ahead of time and refrigerated. If doing this way add 10 – 15 minutes to your cooking time in the oven. Based on your diet use corn, flour, cauliflower or cassava flour tortilla’s. If you are eating vegan or are dairy free eliminate cheese or try a vegan cheese.

I used Hatch green enchilada sauce and loved the flavor.

  • Author: Chef Shelly