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    Mushroom, Chard, and Quinoa Enchiladas

    clock-icon60 minutes
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    Pixicook editorial team

    Hearty and nutritious enchiladas filled with a savory mixture of mushrooms, chard, quinoa, and black beans, topped with a homemade tomato sauce.

    Ingredients for Mushroom, Chard, and Quinoa Enchiladas

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Olive Oil, divided

    tablespoons

    Substitute chevron-down

    Onion, diced

    0 oz

    Substitute chevron-down

    Garlic, minced, divided

    cloves

    Substitute chevron-down

    Chili Powder

    teaspoons

    Substitute chevron-down

    Ground Cumin, divided

    teaspoons

    Substitute chevron-down

    Oregano, chopped

    teaspoons

    Substitute chevron-down

    Diced Tomatoes, canned

    0 oz

    Substitute chevron-down

    Maple Syrup

    teaspoons

    Substitute chevron-down

    Water

    0.25 fluid ounces

    Substitute chevron-down

    Cremini Mushrooms, chopped

    0 oz

    Substitute chevron-down

    Swiss Chard, chopped

    cups

    Substitute chevron-down

    Poblano Chiles, fresh, diced

    cups

    Substitute chevron-down

    Black Beans, cooked

    cups

    Substitute chevron-down

    Quinoa, cooked

    cups

    Substitute chevron-down

    Tortillas, whole wheat or corn, 6-inch

    each

    Substitute chevron-down

    Cilantro, fresh, chopped

    cups

    Substitute chevron-down

    How to Make Mushroom, Chard, and Quinoa Enchiladas

    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.

    Pitfalls and tips

    Homemade Enchilada Sauce

    Make from scratch with roasted tomatoes, onions, garlic, and spices for a rich, nuanced flavor, ensuring a balance of heat, acidity, and sweetness.

    Properly Sear the Mushrooms

    Dry them well, use high heat, avoid overcrowding, and season with salt towards the end of cooking for a beautiful brown sear.

    Toasting Quinoa

    Toast in a dry pan before cooking to intensify its nutty flavor and always rinse under cold water to remove bitterness.

    Tortilla Handling

    Warm tortillas before assembling to make them pliable and less likely to crack, and lightly coat the baking dish with sauce to prevent sticking.

    Balance the Chard Flavors

    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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