Quinoa & Veggie Enchilada's & Chimichanga's
Your favorite 8" round tortillas...I used 11.
1 large onion, cut in half and thinly sliced
1 1/2 red bell pepper, seeded & chopped
1 1/2 green bell pepper, seeded & chopped
1 jalapeno, seeded & minced
1 6-oz pkg. baby spinach
1 large carrot, peeled and shredded
2 c. cooked quinoa
-In a large non-stick skillet, line the bottom with water and saute the onions for 5 minutes.
-Add the red, green and jalapeno peppers. Cook another 2-3 minutes. Add more water if needed.
-Add the spinach and gently stir in until it wilts down.
-Stir in the carrots & quinoa. Combine well.
-Let cool slightly when making the sauce.
1 3/4 c. water
1 8-oz. can tomato sauce
1 1/2 TBSP. light soy sauce
1 1/2 TBSP. pure maple syrup
1 TBSP. ketchup
1 1/2 tsp. cumin
1 tsp. thyme
2 garlic cloves
3/4 tsp. extra fine sea salt
-Mix all sauce ingredients in a blender. Run until smooth.
Preheat oven to 375 degrees. Lightly spray a 9" x 13" baking dish. Spread 1/2 c. of sauce of the bottom of the dish.
-Lay 11 tortillas on your working area.
-Spread 1 TBSP. of the sauce on each tortilla and spread to edges.
-Using a 1/2 cup, spread the filling down the center of each tortilla leaving 1" space by the edge.
-Fold in the sides and roll up like a burrito.
-Put seam side down in prepared baking dish. (I can fit 7 in my baking dish)
-Pour and spread the remaining sauce over the top and cover with foil.
-Bake for 45 minutes. Uncover and bake another 10 minutes.
-Wrap foil around a baking sheet or line with parchment paper.
-If using foil, light spray with non-stick spray.
-Lay the chimichanga's on the prepared pan and lightly spray them with non-stick cooking spray.
-Bake for 20 minutes, flip and bake for anther 15 minutes or until crisp and lightly golden.
Enjoy with your favorite toppings.
|This is my enchilada!|