Mushroom-Kale-Quinoa Enchiladas

Ease into spring with this recipe for veggie-heavy enchiladas, made with kale, quinoa and mushrooms.

Ingredients

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1

In 2-quart saucepan, heat 1 1/2 cups water to boiling. Add quinoa; cover and cook over low heat 25 to 30 minutes or until quinoa is fluffy.
2

Meanwhile, heat 10-inch skillet over medium heat. Add olive oil, and once hot, add onion and garlic. Cook about 10 minutes, stirring occasionally, until onion is soft and translucent. Add mushrooms, kale and 1 cup water. Cover; cook 5 to 10 minutes or until kale is wilted. Stir in green chilies and refried beans; cook 5 minutes. Stir in cooked quinoa. Stir in 1/2 cup of the cheese until melted. Remove from heat.
3

Preheat oven to 350°F and grease 13x9-inch (3-quart) baking dish with shortening or cooking spray.
4

Pour half the enchilada sauce in bottom of baking dish. Heat tortillas in microwave a few seconds. Working with 1 tortilla at a time, spread a little of the quinoa mixture on one-third of each tortilla. Roll up, and place seam sides down in baking dish. Pour remaining enchilada sauce over enchiladas; cover with remaining cheese.
5

Bake 25 to 30 minutes or until cheese is melted and bubbly. Serve with remaining ingredients.

To freeze enchiladas before baking, wrap pan tightly with foil. Wrap again in plastic wrap. Label enchiladas, and freeze up to four months. To bake from frozen, remove plastic wrap and bake (with foil on) in preheated 350°F oven about 1 hour; remove foil, and bake another 30 minutes or until cheese is bubbly.
To thaw enchiladas before baking, let stand in the fridge overnight. Bake as directed above in the recipe.