Tuesday, March 18, 2014
This recipe has become a staple of mine. I haven't made my own enchilada sauce yet, so I can't speak to the taste of that, but I can tell you that my carnivore fiance looooves this recipe. It's so easy (especially if you are lazy and used canned sauce like me) and the big batch of quinoa/kale/mushrooms keeps well in the fridge to either eat on its own, as a side dish, or to make another batch of enchiladas later in the week. I found it on the website Food52.com. I hope you enjoy!
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
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.
Add the chili powder, cumin, organo, tomatoes, and maple syrup. Add sea salt to taste.
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.
Preheat oven to 350 degrees.
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.
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.
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.
Here is a photo of how mine turned out!