Mike, Mike, Mike, Mike, Mike! Guess what day it is!? It’s….. Secret Recipe Club day!
In case you forgot… Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!
This month I was assigned Christie’s blog, A Kitchen Hoor’s Adventures. Christie has been cooking and baking since she was a kid, she was on Emeril Live for winning a potato recipe contest and she #LOVES #hashtags. Christie had my blog for SRC a few months ago and did an awesome job making my Cherry Berry Scones!
Christie has tons of great dinner recipes! I thought about making her Spinach and Artichoke Meatballs or Sesame Shrimp Salad. But in the end, I decided to try her Roasted Red Pepper and Quinoa Enchiladas. I had just had a conversation with a friend about eating less meat, and they sounded really tasty!
Roasted Red Pepper and Quinoa Enchiladas
(adapted from A Kitchen Hoor’s Adventures)
- 1 cup uncooked quinoa
- 1 tablespoon extra virgin olive oil
- 2 cups chicken or vegetable broth
- 2 cups shredded cheddar cheese, divided
- 12 oz roasted red peppers, chopped
- 1 (14 oz) can black beans, rinsed and drained
- 1/4 cup chopped cilantro, plus more for serving
- 1/2 cup sliced green onions
- 2 tsp dried oregano
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic salt
- 1/8 tsp cayenne pepper
- 8 to 10 8-inch flour tortillas
- 1 (20 oz) can red enchilada sauce
- Sour cream , for serving
- Sliced avocado, for serving
Preheat oven to 350 degrees.
In a small pot, combine quinoa, olive oil and broth. Heat to boil, then reduce heat, cover and simmer 15 to 20 minutes or until the quinoa is tender and cooked through. Remove from heat and allow to cool slightly.
Combine 1 cup cheddar cheese with next 9 ingredients (red peppers through cayenne). Stir well to combine.
Pour 1/2 cup of the enchilada sauce in the bottom of a 13 x 9 casserole dish coated with cooking spray. Set aside.
Once cooled slightly, add quinoa to bean mixture and stir to combine.
Spoon 1/3 cup quinoa mixture down the middle of a tortilla, roll tortilla up and place, seam side down, in the bottom of the casserole dish. Repeat with remaining tortillas.
Pour remaining enchilada sauce over the rolled tortillas and top with remaining cheese.
Bake at 350 for 20 to 25 minutes or until the cheese is melted and bubbly.
Remove from oven and allow to cool slightly. Serve topped with sour cream, avocados and extra cilantro!
The enchiladas came out awesome! As I was eating them, I realized they were really similar to the Black Bean and Quinoa Enchiladas I have made before. The red peppers were definitely a welcome twist, though. This was super filling for a meatless meal, and one I will definitely make again!