Recipe: Quinoa Enchiladas with Chipotle Red Sauce

With loads of veggies and protein-packed Toasted Quinoa, these enchiladas hit the spot without weighing you down. Instead of cheese, we're using heart-healthy avocados for some silky texture and fat. Throw these together for Meatless Monday, or any day! 



For filling:

  • Olive oil (for plan)
  • 1 tsp cumin 
  • 1 tsp garlic powder
  • 1 tsp dried oregano 
  • 1 white onion, diced
  • 1 cup diced mushrooms
  • 1 cup black beans
  • 1 cup butternut cubed squash
  • 1 diced jalapeno (optional) 
  • 1 cup Toasted Quinoa 
  • 2 cups water

For sauce:

  • 1 chipotle pepper in adobo sauce 
  • 1 tsp olive oil 
  • 1 tsp maple syrup 
  • 1 ts garlic powder 
  • Sprinkle of sea salt 
  • 2 cups tomato sauce 

Finishing touches:

  • Flour tortillas 
  • Avocado (optional) 


  1. Preheat oven to 350 degrees F. 
  2. In pot with a fitted lid, heat olive oil over medium flame. Add spices and onion, saute until onion softens (3-4 minutes).
  3. Add mushrooms, black beans, squash,  jalapeno, and Toasted Quinoa. Stir. 
  4. Add water, then place lid on pot and simmer on low heat for 15 minutes. 
  5. While that simmers, place the chipotle pepper in a bowl and use a potato masher or fork to mash it. Add maple syrup, garlic powder, sea salt and tomato sauce. Use the same masher to mash it all together. 
  6. Spread some of the sauce in the bottom of an 8" square baking pan. Place a tortilla in the pan. Add some filling, and roll so that the seam is down.
  7. Continue until the pan is filled with rolled, filled tortillas. Cover with the remaining sauce. 
  8.  Bake for 20 minutes. 
  9. Top with sliced avocado and serve.