Get ready to tantalize your taste buds with a dish that’s as vibrant as it is wholesome! Our Quinoa Black Bean Green Chili Enchiladas with Roasted Red Pepper Enchilada Sauce are not just another meal; they’re a fiesta on your plate! Perfectly spiced and packed with protein, these gluten-free enchiladas are a delightful twist on a classic Mexican favorite. Whether you’re looking to impress your dinner guests or simply want a nourishing weeknight meal, this recipe will have everyone coming back for seconds. Dive into this culinary adventure and discover how easy it is to create a dish that’s bursting with flavor!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup quinoa, cooked
- 1 can black beans, drained and rinsed
- 1 cup green chili, diced
- 8 corn tortillas
- 2 cups roasted red pepper enchilada sauce
- 1 cup shredded cheese (optional)
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly spraying with cooking spray.
- In a large mixing bowl, combine cooked quinoa, drained black beans, diced green chili, cumin, salt, and pepper. Mix thoroughly to create the enchilada filling.
- Warm the corn tortillas for 30 seconds in the microwave or briefly on a skillet to make them more pliable and prevent cracking.
- Spread a thin layer of roasted red pepper enchilada sauce on the bottom of the prepared baking dish to prevent sticking.
- Take each tortilla and fill with approximately 1/4 cup of the quinoa and black bean mixture. Roll tightly and place seam-side down in the baking dish.
- Pour the remaining roasted red pepper enchilada sauce evenly over the rolled enchiladas, ensuring complete coverage.
- If using cheese, sprinkle shredded cheese on top of the enchiladas.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes until edges are slightly crispy and cheese is melted (if using).
- Remove from oven and let rest for 5 minutes before serving. Garnish with optional fresh cilantro or green onions.
Tips
- Prep Ahead: Cook your quinoa in advance and store it in the fridge. This will save you time on busy weeknights and make the assembly process a breeze!
- Customize Your Filling: Feel free to add other vegetables like bell peppers or corn to the quinoa mixture for extra flavor and nutrition.
- Warm the Tortillas: Warming the corn tortillas in the microwave or on a skillet makes them pliable, preventing cracks when you roll them.
- Sauce It Up: Don’t skimp on the roasted red pepper enchilada sauce! Ensuring complete coverage will keep your enchiladas moist and flavorful.
- Cheese Lovers: If you’re a fan of cheese, go ahead and sprinkle some on top before baking for a deliciously gooey finish.
- Garnish for Flavor: Enhance your dish with fresh cilantro or green onions after baking for a burst of color and freshness.
- Let Them Rest: Allow the enchiladas to rest for a few minutes after baking. This helps them set and makes serving easier.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days, making them a great option for meal prep!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
