60 minutes
Hearty and nutritious enchiladas filled with a savory mixture of mushrooms, chard, quinoa, and black beans, topped with a homemade tomato sauce.
Olive Oil, divided
tablespoons
Onion, diced
0 oz
Garlic, minced, divided
cloves
teaspoons
Ground Cumin, divided
teaspoons
Oregano, chopped
teaspoons
Diced Tomatoes, canned
0 oz
teaspoons
0.25 fluid ounces
Cremini Mushrooms, chopped
0 oz
Swiss Chard, chopped
cups
Poblano Chiles, fresh, diced
cups
Black Beans, cooked
cups
Quinoa, cooked
cups
Tortillas, whole wheat or corn, 6-inch
each
Cilantro, fresh, chopped
cups
1. Preheat Oven and Make Sauce
Preheat your oven to 350°F (175°C). Heat 1 tablespoon of olive oil in a medium saucepan. Add the diced onion and 2 cloves of minced garlic, sautéing until soft. Stir in the chili powder, 1 teaspoon of cumin, and the oregano. Mix in the diced tomatoes and maple syrup, then simmer. Blend the mixture until smooth, adding water to adjust consistency, and season with salt.
2. Prepare Filling
In a large pot, heat the remaining tablespoon of olive oil. Add the small chopped onion and remaining garlic, sautéing until soft. Add the mushrooms, Swiss chard, and poblano chiles, cooking until tender. Stir in the remaining teaspoon of cumin, salt, black beans, and quinoa, heating through.
3. Assemble and Bake Enchiladas
Spread a layer of sauce in a baking pan, fill tortillas with the mixture, roll, and place seam-side down. Pour remaining sauce over the enchiladas. Bake for 25 minutes until heated through.
4. Garnish and Serve
Garnish the baked enchiladas with chopped cilantro before serving.
Make from scratch with roasted tomatoes, onions, garlic, and spices for a rich, nuanced flavor, ensuring a balance of heat, acidity, and sweetness.
Dry them well, use high heat, avoid overcrowding, and season with salt towards the end of cooking for a beautiful brown sear.
Toast in a dry pan before cooking to intensify its nutty flavor and always rinse under cold water to remove bitterness.
Warm tortillas before assembling to make them pliable and less likely to crack, and lightly coat the baking dish with sauce to prevent sticking.
Blanch chard to reduce bitterness and maintain vibrant color, then sauté with garlic and a hint of red pepper flakes for depth of flavor.
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