Creamy Veggie-Stuffed Enchiladas with Spanish Quinoa
 
Prep time
Cook time
Total time
 
Healthy and filling enchiladas filled with veggies, thick and creamy Greek yogurt, and then covered in a ridiculously easy homemade sauce.
Author:
Recipe type: Enchiladas, Healthy
Cuisine: Mexican
Serves: 3-6
Ingredients
Enchiladas
  • ½ red onion, chopped
  • 2 cups spinach, chopped
  • 1 roma tomato, diced
  • 1-2 cloves garlic, minced
  • 1 cup greek yogurt (I used 2%)
  • ½ cup ricotta cheese
  • ½ cup crumbled feta (may replace with cotija if you have it available)
  • ¼ cup sharp white cheddar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup vegetarian refried beans
  • 3 whole-grain tortillas
20-Minute Enchilada Sauce*
  • 3 tablespoons canola oil
  • 1 tablespoon flour
  • ¼ cup chili powder
  • 2 cups reduced-sodium vegetable broth
  • 10 ounces tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
Spanish Quinoa
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • ½ red onion, chopped
  • 1 can diced tomatoes with no salt
  • 1 bunch fresh cilantro, chopped
  • ¼ teaspoon crushed red pepper
Instructions
  1. Preheat oven to 350.
  2. In a medium-sized saucepan, heat the canola oil for the sauce. Whisk in the flour and cook for a minute, then add the chili powder and cook for 30 seconds. Pour in the broth, tomato paste, and all spices. Bring to a boil, and then reduce to a simmer for 15 minutes. Taste and adjust the seasonings to your liking.
  3. Combine the onion, spinach, tomato, garlic, yogurt, cheese, salt and pepper in a large bowl. Scoop ⅓ cup of refried beans onto a tortilla, spreading out evenly, then top with ⅓ of the cheese/veggie filling (arrange it so the filling makes a line through the middle of the tortilla), then roll up the tortilla tightly. Repeat with the remaining two tortillas.
  4. Pour ½ cup of enchilada sauce in an 8x8-inch pan, then add the enchiladas, seam-side down, on top of the sauce. Pour the remaining sauce on top of the enchiladas, spreading evenly over all three. Bake for 15-20 minutes, until the sauce is bubbling.
  5. While the enchiladas are baking, make the spanish quinoa. In a medium-sized saucepan, sauté the red onion in 2 tablespoons of olive oil. Add the quinoa and stir frequently for 2-3 minutes until the quinoa is toasted. Pour in the tomatoes, vegetable broth, cilantro, and red pepper flakes. Bring to a boil, then reduce to a simmer for 15-20 minutes, until the liquid is absorbed.
  6. When ready to eat, serve enchiladas with additional feta and cilantro, and alongside a big scoop of spanish quinoa.
Notes
*Sauce recipe adapted from Food Network.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/03/20/creamy-veggie-stuffed-enchiladas-with-spanish-quinoa/