Wintry Mushroom, Kale, and Quinoa Enchiladas

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Ingredients

  •   1 tablespoon olive oil
  •   1 cup onion, diced
  •   2 cloves garlic, minced
  •   1/2 tablespoon chili powder
  •   1 teaspoon ground cumin
  •   1 teaspoon fresh oregano (or 1/2 tsp dried)
  •   1 14 oz can diced tomatoes (I like the Fire Roasted diced tomatoes from Muir Glen)
  •   1 teaspoon maple syrup
  •   1/3 cup water (or as needed)
  •   sea salt to taste
  •   2 cloves garlic, minced
  •   1 small yellow onion, chopped
  •   3/4 pound baby bella or button mushrooms, chopped
  •   1/2 cup diced green chilis
  •   3 cups kale, chopped
  •   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

Instructions

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