Quinoa Vegetarian Enchiladas

Quinoa Vegetarian Enchiladas might be a good recipe to expand your main course collection. This gluten free and lacto ovo vegetarian recipe serves 5 and costs $2.44 per serving. One portion of this dish contains about 23g of protein, 18g of fat, and a total of 598 calories. From preparation to the plate, this recipe takes around 45 minutes. It is a rather inexpensive recipe for fans of Mexican food. 11 person have made this recipe and would make it again. Head to the store and pick up canned black beans, cooked quinoa, cilantro, and a few other things to make it today. It is brought to you by Chelsea's Messy Apron. With a spoonacular score of 90%, this dish is outstanding. Try Vegetarian enchiladas for one, Vegetarian Enchiladas, and Healthy Vegetarian Enchiladas for similar recipes.

Servings: 5

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 ripe avocado

1 can (10.5 oz) green chili enchilada sauce

1/2 cup + 2 tbsp. cilantro, separated

1/2 cup quinoa, rinsed and cooked (can sub brown rice)

1 cup corn frozen

2 tbsp. lime juice, separated

4 ounces 1/3 less fat cream cheese

1/2 cup pepperjack cheese, shredded (or sub mozzarella)

3/4 cup 0% plain Greek yogurt, separated

1 can (15 oz) black beans, rinsed and drained (I used red pepper and jalapeno black beans which give these enchiladas a kick!)

1 red bell pepper, chopped

2 small sweet potatoes, about 1 1/2 cups, washed and dried

10 whole-wheat tortillas

Equipment:

microwave

oven

food processor

blender

hand mixer

aluminum foil

frying pan

Cooking instruction summary:

Preheat the oven to 350 degrees F.Following package directions, combine 1/2 cup of quinoa or brown rice with 1 cup of water.With a fork, poke holes in the sweet potatoes and place them on a plate in the microwave. Microwave for 5-8 minutes or until the sweet potatoes are completely cooked through. Remove and let cool.Meanwhile in a blender or large food processor, combine 1/2 cup Greek yogurt, 1 tbsp. lime juice, avocado, 1/2 cup cilantro, and the green enchilada sauce. Blend until fully incorporated.Remove the skins from the sweet potato (they should easily peel off) and combine the potatoes with 1/4 cup Greek yogurt and 4 tbsp. cream cheese. With hand mixers, beat until all incorporated.Stir in the cooked quinoa, black beans, corn, red bell pepper, and lime juice. Mix together.Evenly fill 10 tortillas with the filling and roll up the tortillas.Place the filled and rolled tortillas tightly next to each other in a 9 x 13 pan.Cover with the avocado and cilantro sauce. Top with cheese.Cover with foil and bake for 20-25 minutes.

 

Step by step:


1. Preheat the oven to 350 degrees F.Following package directions, combine 1/2 cup of quinoa or brown rice with 1 cup of water.With a fork, poke holes in the sweet potatoes and place them on a plate in the microwave. Microwave for 5-8 minutes or until the sweet potatoes are completely cooked through.

2. Remove and let cool.Meanwhile in a blender or large food processor, combine 1/2 cup Greek yogurt, 1 tbsp. lime juice, avocado, 1/2 cup cilantro, and the green enchilada sauce. Blend until fully incorporated.

3. Remove the skins from the sweet potato (they should easily peel off) and combine the potatoes with 1/4 cup Greek yogurt and 4 tbsp. cream cheese. With hand mixers, beat until all incorporated.Stir in the cooked quinoa, black beans, corn, red bell pepper, and lime juice.

4. Mix together.Evenly fill 10 tortillas with the filling and roll up the tortillas.

5. Place the filled and rolled tortillas tightly next to each other in a 9 x 13 pan.Cover with the avocado and cilantro sauce. Top with cheese.Cover with foil and bake for 20-25 minutes.


Nutrition Information:

Quickview
552k Calories
21g Protein
14g Total Fat
85g Carbs
49% Health Score
Limit These
Calories
552k
28%

Fat
14g
22%

  Saturated Fat
4g
26%

Carbohydrates
85g
28%

  Sugar
13g
15%

Cholesterol
11mg
4%

Sodium
1642mg
71%

Get Enough Of These
Protein
21g
42%

Vitamin A
8790IU
176%

Fiber
17g
68%

Vitamin C
52mg
63%

Folate
206µg
52%

Manganese
0.89mg
45%

Phosphorus
437mg
44%

Vitamin B1
0.61mg
41%

Potassium
1190mg
34%

Selenium
22µg
31%

Vitamin B2
0.51mg
30%

Iron
5mg
30%

Vitamin B6
0.57mg
28%

Vitamin B3
5mg
28%

Copper
0.53mg
27%

Magnesium
106mg
27%

Calcium
251mg
25%

Vitamin K
21µg
20%

Vitamin E
2mg
19%

Vitamin B5
1mg
15%

Zinc
2mg
15%

Vitamin B12
0.32µg
5%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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