Vegetarian Enchiladas with Quinoa
These easy vegetarian enchiladas are stuffed with a mixture of vegetables, quinoa and beans then topped with a spicy enchilada sauce and plenty of cheese!
Servings 4 servings
Calories 628kcal
Ingredients
- 2 tablespoon Olive Oil
- 1 Onion chopped
- 2 Peppers chopped
- 2 cloves Garlic crushed
- 2 Chillies chopped
- 2 teaspoon Ground Cumin
- Salt and Pepper
- 170 g Quinoa
- 1 400g tin Black Beans drained and rinsed
- 8 Tortillas
- 75 g Cheddar Cheese grated
- Fresh Coriander to serve
- 1 Lime to serve
- Sour Cream to serve
To make enchilada sauce
- 4 tablespoon Vegetable Oil
- 4 tablespoon Flour
- 1 tablespoon Chilli Powder
- 1 teaspoon Cayenne leave out if you don't like it spicy
- 1 teaspoon Garlic crushed
- 1 teaspoon Salt
- 1 teaspoon Ground Cumin
- 1 teaspoon Oregano
- 1 litre Vegetable Stock
Instructions
- Make the enchilada sauce. Heat the oil over a medium heat. Add the flour and whisk for a minute. Add the chilli powder, cayenne, garlic, salt, cumin and oregano then slowly pour in the stock whisking constantly. Simmer for 10 minutes until thickened.
- Heat the oven to 200°C/400°F. Heat the olive oil over a medium heat and add the onion and peppers cook for 10 minutes until softened then add the garlic and chillies and cook for another couple of minutes. Add the cumin and quinoa and 500ml of water and cook for 20 minutes.
- Add 200ml enchilada sauce, the beans and a handful of cheddar. Roll a few scoops of quinoa into a tortilla and place in a large baking dish, repeat until you've used all the ingredients. Pour over the rest of the enchilada sauce, sprinkle with the rest of the cheddar and bake for 20 minutes.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 628kcal | Carbohydrates: 100g | Protein: 27g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 1155mg | Potassium: 1030mg | Fiber: 16g | Sugar: 7g | Vitamin A: 1780IU | Vitamin C: 88.8mg | Calcium: 294mg | Iron: 8.6mg