Wintry Mushroom, Kale, and Quinoa Enchiladas

By • February 18, 2013 • 15 Comments



Author Notes: You may associate enchiladas with summer potlucks or Cinco de Mayo, but it's easy to make them seasonal. Curly kale and mushrooms meet quinoa and black beans for an exceptionally rich and nutritious, crowd-pleasing dish!Gena Hamshaw

Serves 6

Homemade Enchilada Sauce

  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1/2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon fresh oregano (or 1/2 tsp dried)
  • 1 14 oz can diced tomatoes (I like the Fire Roasted diced tomatoes from Muir Glen)
  • 1 teaspoon maple syrup
  • 1/3 cup water (or as needed)
  • sea salt to taste

Kale, Mushroom, and Quinoa Enchiladas

  • 2 cloves garlic, minced
  • 1 small yellow onion, chopped
  • 3/4 pounds baby bella or button mushrooms, chopped
  • 1/2 cup diced green chilis
  • 3 cups kale, chopped
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt (or to taste)
  • 1 1/2 cup cooked black beans
  • 1 1/2 cup cooked quinoa
  • 10 6-inch whole wheat or corn tortillas
  • 1/2 cup chopped cilantro
  1. To make the enchilada sauce, heat olive oil in a medium skillet or pot. Sautee onion for three minutes. Add garlic and continue cooking for another five minutes, or until onions are translucent.
  2. Add the chili powder, cumin, organo, tomatoes, and maple syrup. Add sea salt to taste.
  3. Transfer sauce to a blender or food processor, and blend till it's smooth. Add water to adjust the consistency as you wish. Set sauce aside till you're ready to use.
  4. Preheat oven to 350 degrees.
  5. In a large pot over medium heat, heat 1 tbsp olive oil. Sautee onion and garlic till onion is translucent. Add mushrooms and cook until liquid has been released and evaporated.
  6. Add the chilis to the pot and give them a stir. Add the kale and allow it to wilt slightly. Add the cumin, sea salt, black beans and quinoa, and continue heating the mixture until it's completely warm and well mixed.
  7. In the bottom of a casserole dish, spread a thin layer of the enchilada sauce. Place about a quarter cup mushroom and quinoa mixture in the center of a tortilla. Roll the tortilla up and place it into the dish. Repeat with the remaining tortillas. Cover them all with a layer of enchilada sauce and bake for 25 minutes. Top the enchiladas with chopped cilantro.
Jump to Comments (15)

Comments (15) Questions (0)

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8 months ago heyso

These are fantastic, came together quickly and my meat lover boyfriend happily ate more than his fair share. I agree the sauce may not be enough so I doubled the sauce recipe!

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over 1 year ago Tess Danesi

Not just for winter! Just made it now and it's June, a rainy June day, but still :-)

Used Muir Glen tomatoes with chipotles, replaced the green chiles with a chopped jalapeno and topped it with some shredded cheddar. Also, my tortillas were too brittle to roll so I ended up layering them and making it more of a pie. It's delish!

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over 1 year ago La_guera13

These turned out great! Thanks for the great recipe!

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over 1 year ago Groverjean

These are awesome and my husband didn't even notice there was no meat in them! Sauce is great, but make a double batch. Per comment below, green chiles I used are the little cans of Ortega chiles. They are not really hot. I recommend making this recipe and it is now a staple in our home. thanks for posting it!

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over 1 year ago LisaD407

Silly question - what is meant by "green chilis" in this context? Does it go by any other names? My grocery store carries fresno peppers, jalapeno peppers, and thai chili peppers. The thai chili peppers look just like what comes up when you google "Green Chilis" but are way too hot to put more than one in a dish (learned this from a bad experience recently!)

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over 1 year ago Synky

These were really great! My only note would be that the sauce was too watery and dried up in the oven. Will try to thicken it up next time, and probably make X2 for the recipe. I made 16 tortillas, so I needed two pans, hence the need for more sauce probably. Thank you!

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over 1 year ago jjarcho

I made this recipe to help me get out from under the avalanche of kale I received from my CSA. It. Is. AWESOME! Really one of the best things I've made at home OR eaten at a restaurant in weeks if not months. I'm in love these enchiladas, and I'm not afraid to say it!

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over 1 year ago Marina Milosevic

I just made this tonight for dinner, mmmm delicious! Absolutely wonderful, I felt like I was eating in a restaurant, not diner at home. Thank you for sharing this recipe, I will certainly make this again.

Gena_0275

over 1 year ago Gena Hamshaw

Hi Foodle! There were some omissions originally -- forgive me. They've been updated/corrected. I hope you enjoy :)

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over 1 year ago Lemongrass&Lime

Yes, incomplete recipe here. Missing ingredients and partial directions. Please update? Would like to try it. Thanks.

Gena_0275

over 1 year ago Gena Hamshaw

Updated! So sorry for the original deletions, which were accidental. I hope you love the recipe.

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over 1 year ago Johnny Ringo

The instructions above seem to start in the middle of the process...? I'm assuming the first step is to saute the onions / garlic in the olive oil (until soft, until caramelized?), cook with the spices, tomatoes and maple syrup for some amount of time, then transfer to the blender.

Gena_0275

over 1 year ago Gena Hamshaw

Hi Johnny! My apologies for the omissions. I've updated the ingredients and the instructions. I hope you enjoy the recipe :)

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over 1 year ago Johnny Ringo

The instructions above seem to start in the middle of the process...? I'm assuming the first step is to saute the onions / garlic in the olive oil (until soft, until carmelized?), cook with the spices, tomatoes and maple syrup for some amount of time, then transfer to the blender.

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over 1 year ago foodle

What's the quantity of tomatoes and maple syrup?