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: Katie of Veggie and the Beast
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
Preheat oven to 350.
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.
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.
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.