Cheesy Quinoa Bean Enchiladas
Cheesy Quinoa Bean Enchiladas are vegan, full of whole grains and simply delicious. In fact, it is challenging for me to write about this recipe because it makes me want to stop writing and make them. I am crazy for these enchiladas. Today, it is chilly out (69 degrees in Florida is chilly!). This weather in September is unusual and having some of these warm, gooey, good-for-you, enchiladas is my idea of perfect.
Olive Sunshine readers know I love nothing more than to Mediterraneanize South of the Border recipes. Making spicy Mexicali recipes with a Mediterranean Diet is my favorite thing to do. Taco Tuesdays are my favorite and Cheesy Quinoa Beach Enchiladas are a perfect addition to a special night with family and friends. What I love about this dish is that I can make it for all of my friends! Meat eaters will not miss the meat and vegans will love that they get to indulge. Quinoa is the perfect filling for this tantalizing dish.
Quinoa, a plant rather than a grain, has all of the nutritional value of a whole grain with many additional benefits. It is Gluten-free and easier to cook with a lighter and fluffier texture than most grains. Loaded with protein and complex carbohydrate, quinoa is full of energizing nutrients. Who knew a diligence indulgence could be so good for you? Mediterraneanizing my favorite Mexicali recipes is delicious and guilt-free. No wonder I love the Mediterranean Diet!
Tips for Preparing Cheesy Quinoa Bean Enchiladas
No one wants soggy enchiladas.
While I love to have these for a weeknight treat, it can take a bit of effort unless you prep a few items ahead of time. Here are some helpful tips that make putting these together on a weeknight a breeze.
- Quinoa – While making quinoa is easy and quicker than other grains, it speeds things up to have it made ahead of time. When I am planning my menu for the week, I choose a grain to use in several dishes throughout the week. A time-saver, I make what I need in bulk and use it as I need it. For other recipes featuring whole grains visit whole grains at Olive Sunshine! #OliveSunshine
- Salsa Roja – Obviously store-bought is an option, making your own is tastier and healthier. This Olive Sunshine recipe for Salsa Roja is simple to make and I typically have the ingredients in my pantry. I prepare it on the weekend when I know I am making Cheesy Quinoa Bean Enchiladas during the week. The salsa roja will keep in a mason jar in the refrigerator for at least one week. Caution, it makes a large portion, so cut it in half if this will be your only use.
- Toppings – Tasty toppings can take a delicious meal right over the top. Use the baking time of the Cheesy Quinoa Bean Enchiladas to prep up your toppings. Spanish olives, cilantro and scallions are my go-to toppings. My favorite topping is Greek Strained Almond Yogurt. Strained yogurt is a thickened yogurt (without the additives of most store-bought Greek yogurts). It has all of the cool and creamy attributes of sour cream AND is vegan and healthy.
- Cashew Cheese – I love the sweet taste of cashew cheese. In my opinion, the creaminess of this homemade vegan cheese is the BAM of this Olive Sunshine Cashew Cheese recipe. I suggest you make the cashew cheese right before assembling the vegan quinoa and bean enchiladas. A time saver, soak the cashews before starting your day in the morning. The nuts will be soft and ready to blend into your cheese. Of course, you can decide to use a store-bought cheese. If you do, be sure to choose a traditional cheese, aligned with the Mediterranean Diet.
“Traditional cheeses generally do not contain hydrogenated oils, food colorings, emulsifiers, and other unnecessary additives found in many highly-processed cheese products. Traditional cheeses’ flavors are instead developed by using high quality milk, natural fermentation, and artisanal techniques—delicious traditions worth preserving.”
Oldways
Cheesy Quinoa Bean Enchiladas can easily serve a crowd by simply doubling the recipe. Typically, I make this for two. My Sweetheart loves them. The only thing I have to worry about with this dish is portion control. I try NOT to go back for seconds. The reward is having leftovers for two days of lunches! What can be better than a delish meal and make-ahead food prep? Pairing enchiladas with a small side salad, creates a well-balanced meal keeping me from eating too much. Too much of a good thing, well can be too much – so plan accordingly!
I hope you enjoy. Ciao!
