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Mushroom-Kale-Quinoa Enchiladas

Name: Mushroom-Kale-Quinoa Enchiladas
Prep time: 30 min
Total time: 1 h
Yield: 6
Ingredients: 1 1/2 cups water; 3/4 cup uncooked quinoa; 2 tablespoons olive oil; 1/2 a sweet onion, chopped; 2 cloves garlic, finely chopped or grated; 1 cup button mushrooms, sliced; 1 head kale, leaves trimmed and chopped; 1 cup water; 1 can (127 mL) Old El Paso™ chopped green chilies; 2 cups Old El Paso™ refried beans; 1 1/2 cups shredded sharp Cheddar cheese; 2 ½ cups enchilada sauce; 10 to 12 Old El Paso™ Large Flour Tortillas (8-inch); Fresh lime, chopped fresh cilantro and sliced avocados

Prep 30 min
Total 60 min
Servings 6

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

May 16, 2018

Ingredients

1 1/2 cups water
3/4 cup uncooked quinoa
2 tablespoons olive oil
1/2 a sweet onion, chopped
2 cloves garlic, finely chopped or grated
1 cup button mushrooms, sliced
1 head kale, leaves trimmed and chopped
1 cup water
1 can (127 mL) Old El Paso™ chopped green chilies
2 cups Old El Paso™ refried beans
1 1/2 cups shredded sharp Cheddar cheese
2 ½ cups enchilada sauce
10 to 12 Old El Paso™ Large Flour Tortillas (8-inch)
Fresh lime, chopped fresh cilantro and sliced avocados

Steps

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.

Nutrition Facts

Serving Size: 6

Calories: 560

Total Fat: 24g

Saturated Fat: 9g

Trans Fat: 2g

Cholesterol: 30mg

Sodium: 1440mg

Total Carbs: 67g

Dietary Fiber: 5g

Sugars: 5g

Protein: 19g

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

Mushroom-Kale-Quinoa Enchiladas

Ingredients