Feb 25, 2014

Veggie Enchiladas Verdes

Grab all your favorite vegetables, mix with a hearty grain, add melty cheese, wrap it all up in a tortilla blanket and what you get is a comforting, satisfying, easy, any-night meal. I saved myself some time by employing a pre-made enchilada sauce (this mama's got stuff to do!) and highly recommend Rick Bayless' Green Chile version. There is dairy in this sauce, so if you're omitting the cheese to prepare these vegan, there's also a tomato/chile pepper version that is dairy-free.


  • 3 cups of cooked quinoa
  • 3 Tbs fresh cilantro
  • salt, pepper, and cooking oil of choice
  • 1 large sweet potato, peeled and cubed
  • 1 Spanish onion, sliced
  • 16 oz. mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 Hungarian wax pepper, diced
  • 1 poblano chile pepper, diced
  • 1 cup corn, cooked
  • 1 cup black beans, cooked, rinsed and drained
  • 1 cup pinto beans, cooked, rinsed and drained
  • 2 cups monterey jack cheese, freshly shredded
  • 10-12 8" tortillas
  • 2 packages of Green Chile enchilada sauce (see note above)
  • 1 cup queso fresco (similar to feta, crumbles easily)
  • 1 avocado
  • 1 cup sour cream
  • 1 lime, juiced
  • 2 Tbs fresh cilantro
  • sliced olives for garnish


  1. Combine fresh cilantro and cooked quinoa and set aside.
  2. Preheat oven to 375ºF.
  3. In a large pan over medium heat with cooking oil, add sweet potato, season with salt and pepper and sauté until cooked through, about 10 minutes. Set aside.
  4. In same pan, add more cooking oil, add onion and season with salt; Caramelize by sautéing about 10 minutes over medium-low. Set aside.
  5. Return pan to medium-high heat and repeat the sautéing process with the mushrooms and peppers until nicely browned. Set aside.
  6. Begin assembly by spreading some sauce over one side of tortillas, making sure to cover entire surface.
  7. Lay flat sauce side down in 9x13 baking dish.
  8. Begin filling inside with quinoa, then jack cheese, beans, potatoes, onion, mushrooms, peppers, and corn. 
  9. Wrap tightly with the seam facing down, and repeat with remaining tortillas.
  10. Cover all of the filled tortillas with the remaining sauce, and crumble queso cheese over top.
  11. Bake for 20-30 minutes or until cheese is melted and top is slightly browned.
  12. To make avocado cream sauce, combine avocado, sour cream, lime juice and cilantro in food processor and blend until creamy. Spread atop enchiladas right before serving and finish with sliced olives.

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