Quinoa Enchiladas

Tonight was my first endeavor with quinoa.  I had no idea it was this super food!  Pretty cool, so I wanted to try it, but I also wanted to put it in with some flavors that my kids (and my fussy self) are familiar with. Somehow I thought of enchiladas and googled it.  I read a few different recipes. What I came up with was delicious! Charlie was not a fan, but he isn’t much of a fan of any Mexican food. Maria ate all of hers without any complaints (of course it was served with sour cream and guacamole!)

Quinoa Enchilada
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Quinoa Enchiladas

3/4 cup uncooked quinoa
1tbsp taco seasoning (or 1/2 packet of taco seasoning)
6 whole wheat tortillas
1 can refried beans (fat-free)
1-2 cups shredded cheese (cheddar or jack)
1/2 cup sour cream (low-fat)
2 small cans of green (verde) enchilada sauce
sour cream
guacamole

  1. Cook quinoa according to directions on package. (I cooked mine in the Pampered Chef rice cooker). After it is cooked, toss lightly with taco seasoning.
  2. Preheat oven to 375.
  3. In the center of each tortilla spread 1/4 cup refried beans. Then spread 1 tbsp of sour cream on top of refried beans. Top with 1/4 cup quinoa. Then sprinkle 1-2 tbsp cheese over top.  Roll into enchilada.
  4. Place enchiladas (seam side down) in a 9×13″ pan.  Pour enchilada sauce over the top.  Sprinkle with remaining cheese.  (at this point, you could stick in the refrigerator to bake later.)
  5. Bake for 20 minutes. (increase to 30 minutes if you had them in the refrigerator)
  6. Serve with sour cream and guacamole.