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.
*The quinoa filling mixture can be made up to a day in
Quinoa & Black Bean Enchiladas
An Amy’s Cooking Adventures
2 tbsp extra virgin olive oil
1/3 cup brown rice
1 small onion, finely diced
2 cloves garlic, minced
1 jalapeno, seeds & ribs
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
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
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