Stanford Inn Enchilada Recipe - Vegetarian Times

Stanford Inn Enchilada

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This recipe makes an extra 1 1/2 cups of Salsa Cruda; try it on tempeh or polenta.

  • 4Servings

Ingredients

Chipotle Salsa

  • 1 Tbs. olive oil
  • 1 small yellow onion, diced (1 cup)
  • 1 1/2 cloves garlic, minced (1 1/2 tsp.)
  • 1 Tbs. dried oregano, chopped
  • 2 tsp. ground chipotle chile powder
  • 1 1/2 tsp. Sucanat natural cane sugar
  • 1 tsp. ground black pepper
  • 1 14.5-oz. can diced tomatoes

Salsa Cruda

  • 1 1/2 lb. Roma tomatoes, diced (4 cups)
  • 1 small red onion, diced (3/4 cup)
  • 1/2 cup chopped cilantro
  • 2 Tbs. lime juice
  • 1 1/2 tsp. minced jalapeno chile

Enchiladas

  • 2/3 cup quinoa
  • 12 oz. fresh spinach leaves, rinsed
  • 8 6-inch corn tortillas

Preparation

1. To make Chipotle Salsa: Heat oil in saucepan over medium heat. Add onion; sauté 5 to 7 minutes, or until translucent. Add garlic; sauté 2 minutes. Add oregano, chipotle chile powder, sugar, and pepper; sauté 2 minutes more. Stir in tomatoes and 3/4 cup water; reduce heat to medium-low. Simmer 20 minutes. Remove from heat, and purée until smooth in blender or food processor.

2. To make Salsa Cruda: Combine all ingredients in large bowl. Season with salt and pepper, if desired. Set aside.

3. To make Enchiladas: Bring quinoa and 1 1/3 cups water to a boil in saucepan. Cover, reduce heat to medium-low, and simmer 15 minutes, or until water is absorbed.

4. Steam spinach in large skillet 3 to 4 minutes, or until wilted but still bright green. Drain excess liquid; keep warm.

5. Bring Chipotle Salsa to a simmer in skillet over medium-low heat. Dip tortillas, one at time, into Chipotle Salsa, turning to coat. Leave in skillet 3 minutes to soak. Cool slightly.

6. Set 1 tortilla on work surface; fill with 1/4 cup each quinoa and spinach; roll up. Repeat with remaining tortillas, quinoa, and spinach. To serve, place 2 Enchiladas on each plate; top with 1/4 cup Chipotle Salsa and 1/4 cup Salsa Cruda.

Nutrition Information

  • Calories: 368
  • Carbohydrate Content: 66 g
  • Fat Content: 8 g
  • Fiber Content: 10 g
  • Protein Content: 11 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 375 mg
  • Sugar Content: 9 g