Serves a Crowd

Wintry Mushroom, Kale, and Quinoa Enchiladas

February 18, 2013
3 Ratings
Photo by James Ransom
  • Serves 6
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

What You'll Need
  • 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 pound 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 cups cooked black beans
  • 1 1/2 cups 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.

See what other Food52ers are saying.

  • Alma Delucchi
    Alma Delucchi
  • Melissa Case
    Melissa Case
  • Angela Carmingham
    Angela Carmingham
  • krystine
  • Janene Marrs
    Janene Marrs

30 Reviews

daisyelana November 30, 2020
Loved this recipe, so worth the effort. I love this sauce especially, so good and healthy.
daisyelana November 30, 2020
Loved this recipe, so worth the effort. I love this sauce especially, so good and healthy.
Alma D. January 9, 2020
I agree with those of you who said this recipe is labor intensive! Worth the effort though. I made in a loaf pan in layers and it turned out great! Will make again. Thanks for the recipe.
Melissa C. December 9, 2017
WOW! This was, as has been said, a labor-intensive meal, but it was so, SO worth it. The filling was hearty and delicious (I didn’t miss meat at all) and the sauce is zippy and flavorful. Loved this so much.
Erica M. December 2, 2017
Good recipe. We made it stacked-style. Double-triple the enchilada sauce.
Angela C. January 13, 2015
I made this recipe the other night and I really really liked it. I made a few adjustments/changes. As per what other reviewers said, I doubled the enchilada sauce recipe. I also at least tripled the cumin and chili powder in the sauce and added about a teaspoon of sriracha to the sauce for a little kick. I also added a spoonful of the sauce into each enchilada before rolling it up. Other than that, it was great, this recipe is definitely a keeper!!
FoodGirl December 22, 2014
most tortillas are made with lard by the way. Enchiladas should always be made with corn tortillas, otherwise they are just burritos.
FoodGirl December 22, 2014
enchilada sauce should NOT have any tomatoes in it.
Jibble December 28, 2014
Entomatadas are prepared with a tomato based chile sauce and are virtually the same thing as enchiladas: they are rolled corn tortillas in a sauce. That's what most Americans are used to. Maybe not as authentic as a purely chile or mole based sauce, but who cares? I always make my echilada sauce with tomato. So does Jason Wyrick and he knows a thing or two about authentic Mexican food.
Ham December 15, 2014
These are delicious! As recommended by others, I doubled the recipe for the sauce, which ends up being the perfect amount. I was able to make seven (7) enchiladas in total with the given filling, using slightly larger tortillas. They would be great served with roasted sweet potatoes.
krystine November 14, 2014
I made this last night for dinner and it was excellent. I halved the recipe because it was just for my boyfriend and myself but we ended up finishing the whole pan! next time I will definitely make a full batch :)
Rachel E. January 8, 2015
They freeze really well. Even if you don't finish them all you can have leftovers for a while.
Quinn November 12, 2014
Yum yum yum! These are so fabulous! Thanks for sharing the recipe (:
Janene M. November 11, 2014
I was very impressed with this recipe, being that I'm not a huge quinoa or kale fan. The filling was very hearty and held together beautifully. I would at least double the enchilada sauce. Everything freezes quite well.
Margaret November 7, 2014
Really good, but labor intensive (as enchiladas always are). The filling would also be great for burritos, or just on its own.
Agree with comments about doubling the sauce.
heyso January 5, 2014
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!
Tess D. June 10, 2013
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!
La_guera13 June 5, 2013
These turned out great! Thanks for the great recipe!
Groverjean May 29, 2013
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!
LisaD407 April 29, 2013
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!)
Synky April 7, 2013
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!
Johanna March 9, 2013
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!