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Mushroom-Kale-Quinoa Enchiladas
Mushroom-Kale-Quinoa Enchiladas
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Prep Time:
30 minutes
Total Time:
1 hour
Spring veggie enchiladas with kale, quinoa, and mushrooms - a fresh and flavorful dish to lighten up your meal rotation.
Ingredients:
  • 1 1/2 cups water
  • 3/4 cup uncooked quinoa
  • 2 tablespoons olive oil
  • 1/2 a sweet onion, chopped
  • 2 cloves garlic, finely chopped or grated
  • 8 oz button mushrooms, sliced
  • 1 head kale, leaves trimmed and chopped
  • 1 cup water
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
  • 1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 10 to 12 tortillas from 2 packages (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • Fresh lime, chopped fresh cilantro and sliced avocados
Instructions:
  • In a 2-quart saucepan, bring 1 1/2 cups of water to a boil. Stir in quinoa, cover, and simmer on low heat for 25 to 30 minutes until fluffy.
  • Heat a 10-inch skillet over medium heat and add olive oil. Cook onion and garlic until onion is soft and translucent, stirring occasionally for about 10 minutes. Add mushrooms, kale, and 1 cup water. Cover and cook for 5 to 10 minutes until kale is wilted. Mix in green chiles and refried beans and cook for another 5 minutes. Stir in cooked quinoa and 1/2 cup of cheese until melted. Remove from heat.
  • Preheat your oven to 350°F and generously grease a 13x9-inch (3-quart) baking dish with shortening or cooking spray.
  • Spread half of the enchilada sauce on the bottom of the baking dish. Warm tortillas in microwave briefly. Then, add a portion of the quinoa mixture to one-third of each tortilla, roll them up, and place in the baking dish with the seam side down. Pour the rest of the enchilada sauce over the enchiladas and sprinkle with the remaining cheese.
  • Bake for 25 to 30 minutes until the cheese is gooey and bubbling. Enjoy with the rest of the ingredients.

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