Enchiladas
- Number of Servings: 8
Ingredients
1 tsp. olive oil1 c. chopped onion3 cloves minced garlic3/4 tsp. cumin1-1/2 tsp. mild chili powder 3/4 tsp. hot paprika (more or less to taste)1/2 tsp. salt (optional)1 tsp. dried oregano (or 1 T. fresh)1 lb. very lean ground beef (or 2 cans small red or black beans, well rinsed)1/4 c. tomato sauce1 large bunch spinach, washed, dried, and cut into wide ribbons2 handfuls fresh cilantro, chopped and divided1/2 c. uncooked quinoa1 c. water8 8-inch flour tortillas (whole grain)1-2 c. prepared enchilada sauce4 oz. shredded sharp cheddar and/or pepper jack cheese sour cream and lime wedges for garnish (optional)
Preheat oven to 425 degrees F and spray a 9x13 glass baking dish with olive oil; set aside.
Combine quinoa and water in a small covered saucepan; bring to a boil, then reduce heat to lowest flame imaginable and simmer unmolested for 15 minutes. Keep covered and remove from heat when done. While the quinoa simmers, make the rest of the filling.
Heat oil over medium heat in large (12” or so) skillet till shimmering (make sure to use a skillet that has a lid). Add onion and cook till softened, 3-4 minutes. Add garlic and cook till fragrant. Add cumin, chili powder, paprika, salt (if using), and oregano and cook, stirring, till well mixed and fragrant. Add ground beef (or beans) to pan. Break meat up into bite sized pieces with a wooden spoon and cook till lightly browned but still pink in the center (if using beans, stir gently to mix well without breaking beans down and cook 5-7 minutes to flavor). When meat/beans are cooked, add tomato sauce and stir to coat. Cook 2-3 minutes, till sauce has reduced and mixture is gooey but not soupy. Spread half the chopped cilantro and all the spinach over meat/bean mixture and cover skillet tightly. Steam 2 minutes, then stir everything together to blend flavors.
Combine meat/bean mixture with quinoa and stir well. Set up an enchilada assembly line and divide filling evenly among the 8 tortillas. Sprinkle each pile of filling with remaining chopped cilantro. Set aside about 1/2 of the shredded cheese, and divide remaining cheese equally among fillings. Spoon 1 T. enchilada sauce over each filling and roll tortillas up. Place enchiladas in a row, seam side down, in prepared glass dish. Pour as much remaining enchilada sauce as you’d like down the center of the enchiladas and top with remaining shredded cheese. Bake at 425 degrees F for 15-20 minutes, till unsauced tortilla bits are crisp and cheese is melted on top. Serve with sour cream and lime wedges for garnish.
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
Combine quinoa and water in a small covered saucepan; bring to a boil, then reduce heat to lowest flame imaginable and simmer unmolested for 15 minutes. Keep covered and remove from heat when done. While the quinoa simmers, make the rest of the filling.
Heat oil over medium heat in large (12” or so) skillet till shimmering (make sure to use a skillet that has a lid). Add onion and cook till softened, 3-4 minutes. Add garlic and cook till fragrant. Add cumin, chili powder, paprika, salt (if using), and oregano and cook, stirring, till well mixed and fragrant. Add ground beef (or beans) to pan. Break meat up into bite sized pieces with a wooden spoon and cook till lightly browned but still pink in the center (if using beans, stir gently to mix well without breaking beans down and cook 5-7 minutes to flavor). When meat/beans are cooked, add tomato sauce and stir to coat. Cook 2-3 minutes, till sauce has reduced and mixture is gooey but not soupy. Spread half the chopped cilantro and all the spinach over meat/bean mixture and cover skillet tightly. Steam 2 minutes, then stir everything together to blend flavors.
Combine meat/bean mixture with quinoa and stir well. Set up an enchilada assembly line and divide filling evenly among the 8 tortillas. Sprinkle each pile of filling with remaining chopped cilantro. Set aside about 1/2 of the shredded cheese, and divide remaining cheese equally among fillings. Spoon 1 T. enchilada sauce over each filling and roll tortillas up. Place enchiladas in a row, seam side down, in prepared glass dish. Pour as much remaining enchilada sauce as you’d like down the center of the enchiladas and top with remaining shredded cheese. Bake at 425 degrees F for 15-20 minutes, till unsauced tortilla bits are crisp and cheese is melted on top. Serve with sour cream and lime wedges for garnish.
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 382.2
- Total Fat: 19.8 g
- Cholesterol: 54.0 mg
- Sodium: 703.9 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 15.2 g
- Protein: 26.6 g
Member Reviews
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BIGBLUESEA
I loved this recipe. I made it vegetarian by dry frying cubed extra firm tofu and then marinating it in enchilada sauce and using Case Fiesta Mexican style chili beans instead of meat. I also added a finely chopped jalepeno pepper for some added heat. I will definitely make this again and again. - 2/21/09
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ALAINASMOM1
What exacly is quinoa? - 2/23/09
Reply from DAMIENDUCKS (2/24/09)
The short answer is that it's a slightly sweet quick cooking grain.
The long answer: http://en.wikipedia.org/wiki/Quinoa