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For enchilada sauce:

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon fresh oregano (or 1/2 teaspoon dried)
  • 1 can (14 ounces) diced tomatoes
  • 1 teaspoon maple syrup
  • Sea salt
  • 1/3 cup water (or as needed)
  • For enchiladas:

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 3/4 pounds baby bella or button mushrooms, chopped
  • 1/2 cup diced green chilis
  • 3 cups chopped kale
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt (or to taste)
  • 1 1/2 cups cooked black beans
  • 1 1/2 cups cooked quinoa
  • 10 6-inch whole-wheat or corn tortillas
  • 1/2 cup chopped cilantro


1. To make enchilada sauce, heat olive oil in a medium skillet or pot over medium-high heat. Add onion and saute for 3 minutes. Add garlic and continue cooking for another 5 minutes until onions are translucent. Add chili powder, cumin, oregano, tomatoes, maple syrup, and sea salt to taste, and cook 1 minute longer. Transfer sauce to a blender or food processor and blend until smooth, adding water to adjust the consistency as desired. Set sauce aside.

2. To make enchiladas, preheat oven to 350 degrees. In a large pot over medium heat, heat oil. Saute onion and garlic 5 to 8 minutes until onion is translucent. Add mushrooms and cook 8 to 10 minutes until liquid has been released and evaporated. Add chilis and stir. Add kale and allow it to wilt slightly, about 2 minutes. Add cumin, sea salt, black beans, and quinoa, and continue cooking 4 to 5 minutes, stirring so everything is well mixed.

3. In the bottom of a casserole dish, spread a thin layer of enchilada sauce. Place about 1/4 cup mushroom and quinoa mixture in center of a tortilla. Roll tortilla up and place in the dish. Repeat with remaining tortillas. Cover tortillas with a layer of enchilada sauce and bake for 25 minutes. Serve enchiladas topped with cilantro.

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