So, we usually have enchiladas when we end up with an overload of salsa. Which happens, honestly, every time I make salsa. I always think I’m only making a small portion and yet somehow always end up with enough to fill the tub. Or, you know, maybe not quite that much, but still. Anyways, this is my favorite enchilada filling because we almost always have a couple cans of beans and we almost always have quinoa in the pantry and it is just so easy. And who doens’t love easy? On top of easy it’s also really yummy comfort food without even being that bad, depending on how crazy you go with the cheese, of course. I’ll let that be up to you.
- 1 cup uncooked quinoa
- 1 can of pinto beans, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1 small red onion, diced
- 2 cloves of garlic, minced
- 3 tea spoons ground cumin
- 2 tea spoons turmeric
- 1 cup of fresh cilantro
- salt + pepper to taste
- 8 tortillas (flour or corn or whatever you fancy)
- 2 cups of salsa
- cheese for topping
Cook the quinoa according to package instructions. Once it’s done, turn on the oven to 400 F and mix quinoa with beans, onion, garlic, cilantro, and spices. Scoop the mixture on to the tortillas, roll up and place in an oven proof dish. Cover with salsa and a bit of cheese. Bake for about 30 minutes or until cheese turns golden.
I love them with a big dollop of sour cream, extra cilantro and hot sauce on top.
This time, I only had mozzarella cheese on hand and even though that probably isn’t authentic at all, it still tastes delicious. Feel free to improvise, is all I’m saying. The same goes for the filling. Enchiladas are awesome because you can fill them with all your leftovers or whatever you have in the pantry on a day where you just don’t want to go the grocery store.