Zucchini and Quinoa Vegetarian Enchiladas
Zucchini and Quinoa Vegetarian Enchiladas are the ultimate easy and healthy weeknight dinner.
Servings: 4
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 2 medium zucchinis chopped
- 1 cup diced yellow onion
- 1 poblano pepper ribs and seeds removed, finely chopped
- 4 garlic cloves minced
- 1 tsp. ground cumin
- 1/2 tsp. each kosher salt and black pepper
- 1/2 cup dry quinoa
- 1 1/2 cups vegetable broth
- 1 16-oz. can pinto beans, rinsed and drained
- 16 oz. homemade or store-bought red enchilada sauce
- 8 8-inch flour tortillas
- 6 oz. freshly grated Monterey Jack cheese
- Optional toppings: lime wedges fresh cilantro, sliced avocado, shaved radish, chopped onion, sliced jalapeño
Instructions
- Preheat oven to 375°F and lightly grease an 11x7' baking dish.
- Heat oil in a large skillet over medium heat. Add zucchini, onion, poblano, and garlic; cook until softened, stirring occasionally, about 7 minutes. Add cumin, salt, pepper, and quinoa; cook 1 minute, stirring often, until quinoa is lightly toasted. Add broth, bring mixture to a boil, reduce to a simmer, cover and cook until liquid is absorbed and quinoa is cooked, about 12 to 15 minutes. Remove from heat and stir in beans.
- Spread 1/4 cup enchilada sauce in prepared baking dish. Pour remaining sauce into a shallow bowl or pie plate. Working one at a time, dip tortilla into sauce to lightly coat both sides. Transfer to a plate, then place a heaping ¼ cup filling into the top center. Roll up and place seam side down in baking dish. Repeat until you’ve used all 8 tortillas (arrange them tightly in pan). Pour any remaining sauce overtop and sprinkle with cheese.
- Bake enchiladas until cheese is melted and bubbly, about 25 minutes. Broil for 2 minutes on HIGH, if desired, for a golden top. Garnish with toppings of choice.
Notes
If using a 13x9" baking dish, you should be able to fit 10 enchiladas in the pan with enough filling.