Red Quinoa Enchiladas Rojas

Jun 02, 2023June 2, 20230 0
Red Quinoa Enchiladas Rojas recipe for a perfect lunch or dinner
in Mexican

Prep

30 min

Cook

25 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 dried ancho chilies , pods ( about 1.5 oz )
1 red onion
1 garlic clove
2 red bell peppers
1 tablespoon red wine vinegar
1/4 teaspoon salt
1 cup water , as needed
3/4 cup red quinoa
1 red bell pepper
1 red onion
10 corn tortillas
1/2 tablespoon paprika
1 teaspoon cumin
3 garlic cloves
1/4 teaspoon salt

Nutrision Information

Servings Per Recipe
4-6
Calories
267
Sugar
5g
Fat
5g
These Red Quinoa Enchiladas Rojas are a delicious twist on traditional Mexican enchiladas. The red quinoa adds a heartiness to the dish while the spicy ancho chili sauce gives it a kick of flavor. Vegan and gluten-free, this dish is perfect for those with dietary restrictions or anyone looking for a filling and flavorful meal. Serve it with a side of guacamole or salsa for an even more authentic Mexican dining experience.

Instructions

1.Preheat the oven to 350°F.
2.Place the dried ancho chilies in boiling water and let them sit for 10 minutes to rehydrate.
3.Once rehydrated, remove the stems and seeds from the chilies and place them in a blender.
4.Add the red onion, garlic clove, red bell peppers, red wine vinegar, salt, and enough water to make a paste to the blender.
5.Cook the red quinoa according to package directions.
6.In a separate pan, sauté the remaining red bell pepper and onion in olive oil.
7.Once the vegetables are tender, add the cooked red quinoa and mix well.
8.In another pan, combine the ancho chili paste, paprika, cumin, garlic, and salt with water to make a sauce.
9.Dip the corn tortillas in the sauce and fill each with the quinoa mixture.
10.Roll up the enchiladas and place them in a baking dish.
11.Pour the remaining sauce over the enchiladas and bake them for 20-25 minutes, until the sauce is bubbly and the tortillas are lightly browned.

PROS

These enchiladas are vegan, gluten-free, and packed with plant-based protein.

The red quinoa adds a nutty flavor and hearty texture to the dish.

CONS

Ancho chilies can be quite spicy, so adjust the amount used according to your personal preference.

These enchiladas take some time to make, so plan accordingly.

HEALTH & BENEFITS

Red quinoa is a great source of plant-based protein, fiber, and various vitamins and minerals.
The ancho chilies in the sauce contain capsaicin, which has been linked to boosting metabolism and reducing inflammation.
The dish is also low in saturated fat and cholesterol.

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