Ingredients
1 1/2
cups water
3/4
cup uncooked quinoa
2
tablespoons olive oil
1/2
a sweet onion, chopped
2
cloves garlic, finely chopped or grated
8
oz button mushrooms, sliced
1
head kale, leaves trimmed and chopped
1
cup water
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
can (16 oz) Old El Paso™ refried beans
1 1/2
cups shredded sharp Cheddar cheese (6 oz)
1
can (19 oz) Old El Paso™ enchilada sauce
10
to 12 tortillas from 2 packages (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Fresh lime, chopped fresh cilantro and sliced avocados
Preparation
In 2-quart saucepan, heat 1 1/2 cups water to boiling. Add quinoa; cover and cook over low heat 25 to 30 minutes or until quinoa is fluffy.
Meanwhile, heat 10-inch skillet over medium heat. Add olive oil, and once hot, add onion and garlic. Cook about 10 minutes, stirring occasionally, until onion is soft and translucent. Add mushrooms, kale and 1 cup water. Cover; cook 5 to 10 minutes or until kale is wilted. Stir in green chiles and refried beans; cook 5 minutes. Stir in cooked quinoa. Stir in 1/2 cup of the cheese until melted. Remove from heat.
Preheat oven to 350°F and grease 13x9-inch (3-quart) baking dish with shortening or cooking spray.
Pour half the enchilada sauce in bottom of baking dish. Heat tortillas in microwave a few seconds. Working with 1 tortilla at a time, spread a little of the quinoa mixture on one-third of each tortilla. Roll up, and place seam sides down in baking dish. Pour remaining enchilada sauce over enchiladas; cover with remaining cheese.
Bake 25 to 30 minutes or until cheese is melted and bubbly. Serve with remaining ingredients.
