Quinoa & Black Bean Enchiladas

In my previous ward, the Astoria Ward, I loved volunteering to make meals for people who needed a little help for one reason or another.  This recipe came about in an attempt to make a filling meal that would appeal to our friends Madalyn and her husband Dustin.  Madalyn requested something without meat and Mexican inspired.  I also volunteered to make a meal for our friends Carmen and her husband Tom, who welcomed a new baby boy, so this meal had to feed two families.  I'm not sure how we ended up feeding two families in one night, but there you have it.  Carmen's baby boy is already standing, so that will give you a clue as to how long ago I actually made this recipe.  This meal fit the bill, I think. I never heard whether it was any good, so I'm hoping they enjoyed it.

Mexican food is my favorite genre of recipes so to speak.  This recipe makes a
great looking pan of goodness.

Ingredients for Enchilada Sauce:

1 28 oz. can of Tomato Puree
1 Serrano Chili

1 packet Chicken Flavor Broth (Trader Joe's is good, or one bouillon cube can be substituted)

1 teaspoon dried Onion Flakes

1 teaspoon ground Oregano

1 teaspoon ground Cumin

Ingredients for Enhiladas:

1 bunch of fresh Cilantro
1/2 bag frozen Corn
1 tablespoon Olive Oil
1 cup Quinoa

1 packet Chicken Flavor Broth (Trader Joe's is good, or one bouillon cube can be substituted)

2 cans Black Beans
12 burrito sized Tortillas
3 cups shredded Mexican Blend Cheese

Mix tomato puree, finely chopped Serrano (remove seeds and ribs), 1 packet of chicken
flavor, cumin, oregano, and onions in a small sauce pan.  Bring to a boil over high heat
and reduce to a simmer and cook for 15 minutes.

Sauté corn in a large saute pan with olive oil.

Add chopped cilantro and drained and rinsed black beans.

In a separate deep sauce pan cook quinoa according to package and add
chicken flavor broth.

Add quinoa to beans and corn, stir until combined.

Add 1/2 cup enchilada sauce to beans and quinoa.

Preheat Oven to 400 Degrees Fahrenheit

Spread sauce on bottom of two 8x12 pans, just enough to cover.

Spoon beans and quinoa mixture onto tortillas and roll up with sides tucked in like burritos.

Place six rolls in each pan.

Spread the rest of the sauce between the two pans.

Sprinkle cheese on pans.

Bake in oven until cheese is golden brown and sauce is bubbling, about 15-20 minutes.

Serve with a dollop of sour cream and

Enjoy!

Quinoa & Black Bean Enchiladas

Ingredients for Enchilada Sauce:

1 28 oz. can of Tomato Puree
1 Serrano Chile

1 packet Chicken Flavor Broth (Trader Joe's is good, or one bouillon cube can be substituted)

1 teaspoon dried Onion Flakes

1 teaspoon ground Oregano

1 teaspoon ground Cumin

Ingredients for Enhiladas:

1 bunch of fresh Cilantro
1/2 bag frozen Corn
1 tablespoon Olive Oil
1 cup Quinoa

1 packet Chicken Flavor Broth (Trader Joe's is good, or one bouillon cube can be substituted)

2 cans Black Beans
12 burrito sized Tortillas
3 cups shredded Mexican Blend Cheese

Process for Enchilada Sauce:

Mix tomato puree, 1 packet of chicken flavor, cumin, oregano, and onions in a small sauce pan. Bring to a boil over high heat and reduce to a simmer and cook for 15 minutes.

Process for Quinoa & Black Bean Enchiladas:

Sauté corn in a large saute pan with olive oil.

Add chopped cilantro and drained and rinsed black beans.

In a separate deep saucier pan cook quinoa according to package and add chicken flavor broth.

Add quinoa to beans and corn, stir until combined.

Add 1/2 cup enchilada sauce to beans and quinoa.

Preheat Oven to 400 Degrees Fahrenheit

Spread sauce on bottom of two 8x12 pans, just enough to cover.

Spoon beans and quinoa mixture onto tortillas and roll up with sides tucked in like burritos.

Place six rolls in each pan.

Spread the rest of the sauce between the two pans.

Sprinkle cheese on the enchiladas in the pans.

Bake in oven until cheese is golden brown and sauce is bubbling, about 15-20 minutes.

Serve with a dollop of sour cream and

Enjoy!

Turkey Enchiladas

This is the culmination of my day, the meal where my previous recipes come together to make enchiladas. Okay, well not the chocolate syrup (I promise).  I really like enchiladas.  My sister Adrienne makes very yummy enchilada casserole, but I wasn't planning on a casserole.  My plan was the rolled up version with my own spin.  In my refrigerator I had some ground turkey thawed and needing to be put into something. 

 Oh my goodness was this delicious.

Preheat oven to 375 Fahrenheit

 Ingredients for this recipe are: Enchilada Sauce (I used homemade, recipe is here), Grated
Sharp Cheddar Cheese, 10 Tortillas (I used homemade corn/flour, recipe found here), Paprika,
Salt, Pepper, 4 cloves Garlic, 1 green pepper, 1 yellow onion, and 2 lbs. Ground Turkey.

 Dice onion, bell pepper, and press garlic. 

 Saute turkey, bell pepper, onion, and garlic together over medium flame.

 Sprinkle salt, pepper, and paprika according to your preference.

 Pour 1/2 cup enchilada sauce and stir.

 This is ready to join with the tortillas.

 Add just enough sauce to cover the bottom of the baking dish.  Use a 9x13 pan if you have one.

  Add 1/3 cup meat to tortilla, a sprinkle of cheese, and roll. 

I made mine with the side tucked in so they would fit in my small pan.  If you have a bigger
pan,  I'm sure you won't need to do this.  Place enchiladas in pan.

 Cover with sauce and cheese.  Bake in oven for 15 minutes or until cheese is melted and
 slightly brown.

 They have emerged, joined together as enchiladas.

Enjoy!