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!
Dorothy at Shockingly Delicious says
That filling looks good inside OR outside the enchilada!
The Wimpy Vegetarian says
Oh my gosh – these are perfect for me, Jess. I’ve been looking for some vegetarian enchiladas, and these are perfect with quinoa. Great choice!
They look AWESOME JESS! I hope you liked them! S even said they were pretty good. You could easily use that filling for peppers or by itself! 🙂
Quinoa Enchiladas, who could imagine? I love it… spicy, filling, delicious!
Have a great Reveal Day!
Yum! I don’t make enchiladas nearly enough. This variation looks great!
Erin @ The Spiffy Cookie says
Yum! I recently made veggie enchiladas with rice inside. Love the idea of using quinoa instead.
What a pretty looking recipe. I’ve got it pinned to try again. These look delicious! great src pick this month!
Rebekah @ Making Miracles says
Wow! Those look amazing!! What a great pick for SRC!!
Cook the quinoa for the filling and that would make a great salad!
amy @ fearless homemaker says
Oh wow, these enchiladas look amazing! I have some leftover quinoa – this would be a great use for it!
Emily @ Life on Food says
Enchiladas are the best! I love making them more healthy and my husband still devouring them. These look fantastic.
Enchiladas AND quinoa? This sounds like my ideal meal. Great pick this month 🙂
Asiya @ Chocolate and Chillies says
I have been trying to eat more quinoa but have a hard time liking the earthy flavour. This looks like something we would love since it has so many other flavours involved. Great SRC pick!
Yes, definitely. You can hardly distinguish that there’s quinoa in it because there is so much flavor going on!
Yum!!! These look amazing. I’m saving this to make later.
Lynn H @ Turnips 2 Tangerines says
Enchilada’s are always a big hit in my house!! Great pick! Lynn @ Turnips 2 Tangerines
Nicole (@hapatite) says
Yum! I miss eating enchiladas but I’m always to lazy to make them. Gotta try this one out
Karen @ Karen's Kitchen Stories says
This looks so fresh and delicious! Beautiful dish!
Couscous & Consciousness says
I made enchiladas for the first time ever after Christmas, using leftover turkey. They were such a hit, that I’ve been thinking about making them ever since. I think this would be the perfect recipe for my next attempt. I love anything with quinoa in it; I have cooked black beans in the freezer; and I just roasted and bottled a whole lot of red peppers on the weekend – in short I have everything I need.
Sounds like you are ready to go!! Hope you try it!!
Army Amy says
That’s totally my type of enchilada! We have a family recipe that Stephen makes (taught to him by his Grandfather), but it’s pretty messy and very labor intensive. These look easier and healthier. Of course, we won’t stop making the family fave, but this is a nice alternative for every once in a while.
I can’t believe how great these look! What a great way to cut meat out of your diet.