Google Amy's Cooking Adventures: Quinoa & Black Bean Enchiladas
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Monday, February 18, 2013

Quinoa & Black Bean Enchiladas



Oh my gosh you guys.  I almost didn’t have a Meatless Monday recipe to share today.  I planned to make Rice & Bean Enchiladas, but yeah, only a handful of rice in the whole house.  Then, after I had bundled both of my boys up to race to the store for rice, I couldn’t find my car keys (I found them much later that night). 

Ugh.  Total ditz moment.

Then I remembered the huge bag of quinoa collecting dust in my cupboard.  After all, they say that necessity is the mother of invention, and I am so glad that I had the need to invent today!  The enchiladas were amazing!  I loved the rice and quinoa mix and all of the fabulous flavors in these enchiladas.   It is one of those meals where you don’t even miss the meat, because it is so filling and delicious.


Recipe Notes
*The quinoa filling mixture can be made up to a day in advance.

Quinoa & Black Bean Enchiladas
An Amy’s Cooking Adventures Original Recipe

Filling
2 tbsp extra virgin olive oil
1/3 cup brown rice
1 small onion, finely diced
2 cloves garlic, minced
1 jalapeno, seeds & ribs removed, diced
2/3 cup quinoa, rinsed
1 tbsp tomato paste
6-8 cherry tomatoes, diced
1 2/3 cups vegetable or chicken stock
½ tsp salt
1 (15 oz) can black beans

3 cups shredded Mexican blend cheese
1 (10 oz) can enchilada sauce


Heat the olive oil in a saucepan over medium heat.  Add the rice and cook for about 2 minutes.  Add the onion, garlic, and jalapeno and cook until the vegetables are soft.

Stir in quinoa, tomato paste, tomatoes, chicken stock, and salt.  Bring the stock to a boil, then cover and reduce heat to low.  Simmer until the rice is soft and all liquid has been absorbed.  Stir in the black beans.

Preheat the oven to 350 degrees F.  Spread about 2 tablespoons of enchilada sauce in the bottom of a 9x13 inch pan.

Heat the remaining enchilada sauce in a large skillet (do not boil).  One by one, dip the tortillas into the enchilada sauce to coat.  Sprinkle about 2 tablespoons of shredded cheese along the center of each tortilla, followed by about ¼ cup of the filling mixture.  Roll each tortilla tightly and place together in prepared baking dish. 

Sprinkle any remaining cheese over the top of the enchiladas and bake for 20-25 minutes or until the cheese is melted and the enchiladas are heated through.  Garnish with sour cream and sliced avocados.

Makes 12 enchiladas

9 comments:

  1. Great recipe! I use quinoa more than I do rice so this is perfect. Love meatless on Mondays!

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  2. These look yummy!! I haven't tried quinoa yet, I was looking for the perfect recipe, and I think this is it! Pinning!

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  3. This looks so yummy! I love quinoa and enchiladas so am pinning this recipe to make soon! Thanks for sharing!

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  4. Mmmm sounds delish.. pinned for later.. from diana rambles

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  5. Did you use quick-cooking rice? I just made this, but the quinoa and veggies got totally mushy long before the rice was cooked (which took almost an hour)??

    ReplyDelete
    Replies
    1. No, I used regular brown rice. It did have a mushier texture that I didn't mind. If you'd like firmer quinoa & veggies, using minute rice would be a great alternative.

      Delete
  6. Did you use quick-cooking rice? I just made this but the quinoa and veggies got mushy long before the rice was cooked (which took about an hour)??

    ReplyDelete

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