Squash, Quinoa and Goat Cheese Enchiladas
Flavourful, plant-based Enchiladas that are easily prepped ahead. It can be a delivered hot or sold as a “take and bake” family style meal. This recipe is gluten-free and vegetarian, and can easily be made vegan.
Gluten free
Ingredients per serving
Prepare the Filling
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Onion, small, diced 1.0 each
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Garlic cloves, peeled and made into a paste 2.0 each
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Zucchini, diced 1.0 each
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Squash, yellow, diced 1.0 each
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Bell pepper, small dice 2.0 each
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Chili powder 8.0 g
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Cumin, ground 2.0 g
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Quinoa, cooked 550.0 g
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Black beans, strained 230.0 g
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Olive oil 60.0 ml
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Goat cheese 230.0 g
Prepare the Enchiladas
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Corn tortillas, 15 cm (6 inch) 24.0 each
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Enchilada sauce, 800g each 2.0 cans
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Seasoned Cheddar mix 230.0 g
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Cilantro, radish and green onions, for garnish
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Mexican crema 230.0 ml
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Salt, to taste
Preparation
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Prepare the Filling
- Sauté the onion for 5 minutes, then add the garlic, zucchini, and bell pepper in a large sauté pan. Cook for 2 – 3 minutes until veggies soften, season with the chili powder, cumin, and Knorr Intense Flavours Roast Umami. Remove from heat.
- Once cooled, fold in the quinoa, beans, and goat cheese (carefully) into the veggie mixture.
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Prepare the Enchiladas
- Quickly heat each tortilla, fill with60 mlof the mixture and roll. Pour 250 ml of enchilada sauce into the bottom of each (3) casserole or foil pan. Place the enchiladas in the dish.
- Pour enough enchilada sauce to cover the filled and rolled tortillas. Top with the shredded cheese. Cover and bake at 180 C degrees for 25 minutes.
- Allow to cool for a few minutes, uncover, and sprinkle over the cheese with radish, green onions and cilantro leaves. Serve with the crema on the side.
