Quinoa Vegetarian Enchiladas
Quinoa Vegetarian Enchiladas might be a good recipe to expand your main course collection. This gluten free and lacto ovo vegetarian recipe serves 5 and costs $2.44 per serving. One portion of this dish contains about 23g of protein, 18g of fat, and a total of 598 calories. From preparation to the plate, this recipe takes around 45 minutes. It is a rather inexpensive recipe for fans of Mexican food. 11 person have made this recipe and would make it again. Head to the store and pick up canned black beans, cooked quinoa, cilantro, and a few other things to make it today. It is brought to you by Chelsea's Messy Apron. With a spoonacular score of 90%, this dish is outstanding. Try Vegetarian enchiladas for one, Vegetarian Enchiladas, and Healthy Vegetarian Enchiladas for similar recipes.
Servings: 5
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1 ripe avocado
1 can (10.5 oz) green chili enchilada sauce
1/2 cup + 2 tbsp. cilantro, separated
1/2 cup quinoa, rinsed and cooked (can sub brown rice)
1 cup corn frozen
2 tbsp. lime juice, separated
4 ounces 1/3 less fat cream cheese
1/2 cup pepperjack cheese, shredded (or sub mozzarella)
3/4 cup 0% plain Greek yogurt, separated
1 can (15 oz) black beans, rinsed and drained (I used red pepper and jalapeno black beans which give these enchiladas a kick!)
1 red bell pepper, chopped
2 small sweet potatoes, about 1 1/2 cups, washed and dried
10 whole-wheat tortillas
Equipment:
microwave
oven
food processor
blender
hand mixer
aluminum foil
frying pan
Cooking instruction summary:
Preheat the oven to 350 degrees F.Following package directions, combine 1/2 cup of quinoa or brown rice with 1 cup of water.With a fork, poke holes in the sweet potatoes and place them on a plate in the microwave. Microwave for 5-8 minutes or until the sweet potatoes are completely cooked through. Remove and let cool.Meanwhile in a blender or large food processor, combine 1/2 cup Greek yogurt, 1 tbsp. lime juice, avocado, 1/2 cup cilantro, and the green enchilada sauce. Blend until fully incorporated.Remove the skins from the sweet potato (they should easily peel off) and combine the potatoes with 1/4 cup Greek yogurt and 4 tbsp. cream cheese. With hand mixers, beat until all incorporated.Stir in the cooked quinoa, black beans, corn, red bell pepper, and lime juice. Mix together.Evenly fill 10 tortillas with the filling and roll up the tortillas.Place the filled and rolled tortillas tightly next to each other in a 9 x 13 pan.Cover with the avocado and cilantro sauce. Top with cheese.Cover with foil and bake for 20-25 minutes.
Step by step:
1. Preheat the oven to 350 degrees F.Following package directions, combine 1/2 cup of quinoa or brown rice with 1 cup of water.With a fork, poke holes in the sweet potatoes and place them on a plate in the microwave. Microwave for 5-8 minutes or until the sweet potatoes are completely cooked through.
2. Remove and let cool.Meanwhile in a blender or large food processor, combine 1/2 cup Greek yogurt, 1 tbsp. lime juice, avocado, 1/2 cup cilantro, and the green enchilada sauce. Blend until fully incorporated.
3. Remove the skins from the sweet potato (they should easily peel off) and combine the potatoes with 1/4 cup Greek yogurt and 4 tbsp. cream cheese. With hand mixers, beat until all incorporated.Stir in the cooked quinoa, black beans, corn, red bell pepper, and lime juice.
4. Mix together.Evenly fill 10 tortillas with the filling and roll up the tortillas.
5. Place the filled and rolled tortillas tightly next to each other in a 9 x 13 pan.Cover with the avocado and cilantro sauce. Top with cheese.Cover with foil and bake for 20-25 minutes.
Nutrition Information:
covered percent of daily need
