Squash, Quinoa and Goat Cheese Enchiladas
Flavorful, plant-based Enchiladas that are easily prepped ahead. It can be a delivered hot or sold as a “take and bake” family style meal. This recipe is gluten-free and vegetarian, and can easily be made vegan.
Main Course
Gluten-free
Ingredients per serving
Prepare the Filling
-
Olive oil 0.25 cup
-
Onions, small dice 1.0 each
-
Cloves of garlic, peeled and made into a paste 2.0 each
-
Zucchini, diced 1.0 each
-
Squash, yellow , diced 1.0 each
-
Red bell pepper, small dice 2.0 each
-
New Mexican chili powder 1.0 Tbsp
-
Cumin 1.0 tsp
-
Quinoa, cooked 3.0 cups
-
Black beans, strained 8.0 oz
-
Goat cheese 8.0 oz
Prepare the Enchiladas
-
6 “ Corn Tortillas, warmed 24.0 each
-
Enchilada sauce, 28 oz each 2.0 Cans
-
Seasoned cheddar mix 8.0 oz
-
Cilantro, Radish, And Green Onions For Service
-
Mexican Crema 8.0 oz
-
Salt, to taste
Preparation
-
Prepare the Filling
- Sauté the onion for 5 minutes, then add the garlic, zucchini, squash and bell pepper in a large sauté pan.
- Cook for 2 – 3 minutes until veggies soften, season with the chili powder, cumin, and Knorr Intense Flavors Roast Umami. Remove from heat.
- Once cooled, fold in the quinoa, beans, and goat cheese (carefully) into the veggie mixture.
-
Prepare the Enchiladas
- Quickly re-heat each tortilla, fill with ¼ C of the mixture and roll. Pour 1 cupof enchilada sauce into the bottom of each (3) casserole or foil pan. Place the enchiladas in the dish.
- Pour enough enchilada sauce to cover the filled and rolled tortillas. Top with the shredded cheese. Cover and bake at 350 degrees for 25 minutes.
- Allow to cool for a few minutes, uncover, and sprinkle over the radish, green onionsand cilantro leaves. Serve with the Mexican crema on the side.
