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
  • Knorr® Professional Intense Flavors Roast Umami 4 x 13.5 oz 2.0 Tbsp
  • 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

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.



  1. 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.
  2. 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.