Vegetable Black Bean Quinoa Enchiladas
12 Servings
Ingredients
For the Enchilada Sauce:
4 tablespoons olive oil
6 tablespoons flour
2 tablespoon ground chili powder
2 teaspoon ground cumin
2 teaspoon garlic powder
1 teaspoon dried oregano
1⁄2 teaspoon salt
Pinch of cinnamon
4 tablespoons tomato paste
4 cups vegetable broth
2 teaspoons apple cider vinegar
1/2 tsp ground black pepper
For the Enchiladas:
1 tablespoon olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 bunch of broccoli (about 1 pound), florets removed and sliced into small, bite-sized pieces
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
6 ounces baby spinach
1 can (15 ounces) black beans, drained and rinsed
1.5 cups cooked quinoa
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 teaspoon salt, to taste
Freshly ground black pepper, to taste
12 whole wheat tortillas (about 8” in diameter)
Handful of chopped cilantro, for garnishing
Directions
- To make the enchilada sauce, measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon) into a small bowl and mix well. Measure out the tomato paste and vegetable broth.
- In a medium-sized pot over medium heat, warm the 4 Tbsp of oil. Then add the flour and spice mixture and whisk it until it is deepened in color (about 1 minute).
- Whisk the tomato paste into the mixture. Then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer Reduce the heat so that it remains at a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit.
- Remove from the heat and whisk in the apple cider vinegar and black pepper. Set the sauce aside.
- Preheat the oven to 400 degrees F and lightly grease a large casserole pan using cooking spray.
- Warm 1 Tbsp of olive oil until simmering and add the onions. Cook and stir until the onions are tender. Add the broccoli and red bell pepper and reduce heat to medium-low. Cover skillet and cook stirring occasionally until the broccoli is tender.
- Add the cumin and cinnamon to the skillet and cook and stir for about 1 minute. Add the spinach a few handfuls at a time to the skillet and stir until the spinach is reduced in size. Cook until all of the spinach has wilted.
- Put contents of skillet in large mixing bowl. Add quinoa, rinsed black beans and about 1 cup of enchilada sauce. Mix well. Season with salt and pepper.
- Pour about 1/2 cup of sauce into the casserole pan and spread it until the entire bottom of the pan is covered. Spread about 3/4 cup of the enchilada filling down the middle of a tortilla and wrap the left side over and then the right side over to make a wrap. Place the tortilla seam side down in the casserole pan. Repeat with remaining tortillas and filling.
- Drizzle the remaining enchilada sauce over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle with Monterey Jack cheese.
- Bake, uncovered, for about 20 minutes or until the cheese is bubbly. Garnish enchiladas with cilantro.
Notes: Consider making the enchilada sauce up to a few days before make the enchiladas to decrease prep time. The sauce can be stored in the refrigerator for up to 5 days or stored in the freezer for up to 3 months.
Nutrition: 1 Enchilada / Calories 335 / Total Fat 12.8 g / Saturated Fat 4.8 g / Cholesterol 8 mg / Sodium 577 mg / Carbohydrates 42.5 g / Fiber 9.9 g / Sugar 5.6 g / Added Sugar 1.0 g / Protein 12.6 g
Adapted from: https://cookieandkate.com/enchilada-sauce-recipe/#tasty-recipes-24083-jump-target and https://cookieandkate.com/vegetarian-enchiladas-recipe/#tasty-recipes-24085-jump-target