Quinoa & Spinach Enchiladas
A delicious and healthy mexican dish with a twist.
Equipment
- Medium pot
- Medium pan
- Small frying pan,
- Blender
- Sifter
- Knife and cutting board
Ingredients
Enchiladas Sauce
- 1 Bag 5oz Chile ancho
- 3 Single Chile de arbol You only need three, if you refer less spicy add 1 if prefer more spicy add 2 more. ( 5 total )
- 4 Garlic cloves
- 1/4 Tsp Dry oregano
- 1 Tbsp Kosher salt
- 1 Tbsp Sunflower oil or any of choice
- 6 Cups Water To boiled the chiles
Filling
- 1 Cup Cooked Quinoa
- 1 Can Unsalted corn Drain the corn
- 5 Cups Fresh spinach
- 2 Garlic cloves
Garnish
- 1 Cup Green Onions Finely chop
- 10 Corn tortillas This will be use to make the enchiladas ( 2 per person)
- 1/4 Cup Sunflower oil for frying
Instructions
Sauce
- 1. In a medium pot on low heat, add the water and bring to boil.2. Take the seeds out of the chile ancho and the three chile de arbol, also remove the stem, add to the boiling water and cook for 2 minutes.3. Take them out of the boiling water and set aside ( Do not throw the water you will need it later)4. In a blender add the chiles, garlic, oregano, kosher salt and 2 cups of water. The water you use to cook the chiles in.5. Blend all the ingredients until you reach a smooth paste.6. Once you have the paste ready, add it to sifter to get rid of any clumps.7. Place the pot over medium heat ( the same pot you use for boiling ) add the oil and the chile paste to cooked it again, next add 1 more cup of chile water and bring to boil. Cook for about 2 minutes. The texture needs to be like ( tomato soup ) taste for flavor if it needs more salt added according to your taste.
Filling
- 1. In a medium pan place over medium heat, add the oil with garlic and cook until transparent.2. Next add the quinoa, spinach and corn cook it for 5 minutes until all the flavors are combined.3. If prefer add salt and black pepper and set the filling aside.
How to make the Enchiladas
- 1. Place the small frying pan on low heat, add the oil and let it warm up.2. Next grab the tortillas and one at the time dipped them in the chile sauce and fry it on the oil a few seconds per side. Take the tortilla and place it on a plate add the filling and fold it, like in the image. 3. Do the same to all the tortillas and place two per plate, garnish with the green onions and enjoy.
Notes
- You can always make it spicier or mild.
- Also if you prefer you can skip the chile the arbol and it won't be spicy at all.
- If you do not all the sauce you can place it in a container in the refrigerator, it will last a week and a half Made this recipe! Tag me by using: #notyourglammom #sogoodcookingwithyunibe #chefyunibe
Tried this recipe?Mention @notyourglammom or tag #notyourglammom!