Wintry Mushroom, Kale, and Quinoa Enchiladas + Orange Ginger Mint Sodas

November  4, 2014

Today: The cure for the inevitable midweek dinner crisis. 


Even dinner menus can have a midlife -- okay, midweek -- crisis. They long for an unbeaten path, crying desperately for a break from the routine. Tonight's dinner answers that call by repackaging familiar ingredients in a new, exciting way. Roll up some of your favorite staples -- kale, quinoa, and black beans -- into these spicy Wintry Enchiladas, then wash it all down with a refreshing Orange Ginger Mint Soda.

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Here's how to make it:

First you’ll want to make the enchilada sauce. Sauté the onions and garlic, add the spices and canned tomatoes, and blend until smooth. Set the sauce aside, preheat the oven to 350° F, and move on to the filling: Sauté the onions, garlic, mushrooms, and chopped chilies in oil, then add the kale, quinoa, black beans, and spices to the pot. Continue to cook until the mixture is warm and well-incorporated.

Spread a thin layer of the enchilada sauce in the bottom of a casserole dish. Fill each tortilla with the mushroom and quinoa mixture and place them in the dish. Cover with enchilada sauce and bake for 25 minutes. While the enchiladas bake, make the simple syrup for the sodas and set aside to cool. When you're ready to serve, fill a glass halfway with crushed ice and 1/4 cup of the syrup and top with club soda.  

The Menu

Take advantage of our handy grocery list and click the recipe photos or titles to see (and save and print) the full recipes.

Wintry Mushroom, Kale, and Quinoa Enchiladas by Gena Hamshaw


Orange Ginger Mint Sodas by gr8chefmb

The Grocery List

Serves 6

4 cloves garlic, minced
1 cup onion, diced
1/2 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon fresh (or 1/2 teaspoon dried) oregano 
One 14-ounce can diced tomatoes
1 small yellow onion, chopped
1/2 cup diced green chilis

3 cups kale, chopped
3/4 pound baby bella or button mushrooms, chopped
1 1/2 cups cooked black beans
1 1/2 cups cooked quinoa
Ten 6-inch whole wheat or corn tortillas
1/2 cup chopped cilantro
1 tablespoon olive oil
1 1/2 cups Demerara (raw) sugar
2 oranges
Eight 1-inch pieces ginger
1 bunch fresh mint
Crushed ice 
1 liter club soda

You’re probably all set with sea salt, maple syrup, and olive oil. If you’re running low, add those to the list, too.

Photos by James Ransom 

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Jahmekya Birhan

Written by: Jahmekya Birhan