I kid you not, these enchiladas taste just like a slice of veggie pizza, which is the only thing I could think about bite after bite. Score!! Steve really wanted mushroom enchiladas, so I gave it some thought and these enchiladas are what my creative little mind came up with. Not too shabby, eh? These enchiladas are loaded with mushrooms, quinoa, black beans, and veggies. Oh, so good!
I knew I didn’t want to use standard red enchilada sauce because it just wouldn’t have jived, so I went online in search of some type of intriguing sauce that would complement the combination of veggies—all while keeping in mind that Steve absolutely loves cream sauce. Luckily, I came across a super luscious garlic cream sauce from Minimalist Baker. But not just any cream sauce, a vegan cream sauce made with unsweetened almond milk. The cream sauce was both vegan and calorie-friendly…until I added lots of parmesan.
Naturally, I also added some shredded mozzarella right on top of the filling before rolling each enchilada, plus I topped the entire dish with cheese before baking. However, if you’d like to keep this meal vegan, feel free to omit the cheese altogether (from the sauce too), or use a vegan cheese.
This recipe calls for what seems like a boatload of mushrooms, but really they will shrink to about half as much once cooked. The mushrooms are the main ingredient here and they shine through quite nicely with every bite. To round out these enchiladas I added spinach, roasted red peppers, and roma tomatoes. Talk about a mouthful of goodness!
Let me jump back to the cream sauce for just a moment. I added 1 cup of the garlic cream sauce to the enchilada filling, and then I blended the remaining sauce with a few sun-dried tomatoes to pour over top of the enchiladas. Oh.my.word. The sun-dried tomatoes jazzed up the sauce like you wouldn’t believe. The sauce is creamy, dreamy, and so richly flavored. Quite frankly, I can’t wait to try it with pasta. Mm!
If you love enchiladas as much as we do, then you are going to fall head-over-heels for these babies. Sure, they are touch time consuming to make, but completely worth the effort. We love to have leftovers on-hand for lunch, but if you don’t want or need so many enchiladas, you can easily reduce the recipe by half.
Make sure you close your eyes and slowly savor each bite! There’s just no other way to eat good food.
Mushroom Quinoa Enchiladas with Sun-dried Tomato Cream Sauce
Yields 11-12 enchiladas
For the enchilada filling
- 1 cup uncooked quinoa
- 1 tsp. extra virgin olive oil
- 4 (8 oz.) containers white mushrooms—sliced
- Splash of vegetable stock
- 10 oz. package frozen spinach—thawed
- 3 cups cooked black beans (or 2 cans—drained and rinsed)
- 1 (12 oz.) jar roasted red peppers—chopped
- 2 roma tomatoes—diced small
- 1 tsp. salt + more
- ¼ tsp. pepper
- 1 cup cream sauce (recipe follows)
For the cream sauce
- 2 tbsp. extra virgin olive oil
- 1 small onion—chopped
- 12 cloves garlic—minced
- ¼ cup + 2 tbsp. flour
- 5 cups unsweetened original almond milk
- 1 cup parmesan (omit or use vegan parmesan)
- Salt + pepper, to taste
- ¼ cup sun-dried tomatoes
- 11-12 (8-inch) flour tortillas
- 16 oz. bag shredded mozzarella cheese (omit or use vegan cheese)—divided use
For the enchilada filling
Cook the quinoa according to package directions.
To a large pot set over medium heat, add the oil, sliced mushrooms, and a splash of vegetable stock. Stir and let cook until mushrooms are tender and most of the liquid is gone, about 15 minutes. Add the spinach and a sprinkle of salt and use a spoon to break up the spinach. Add the black beans along with a pinch of salt and stir to mix. Add the cooked quinoa, roasted red peppers, roma tomatoes, 1 tsp. salt, and black pepper. Turn the heat medium-low and let cook for about 5 minutes, to allow the flavors to meld.
Add 1 cup of cream sauce and stir to combine. Taste and adjust seasonings, if needed.
For the cream sauce
Heat the oil in a medium-sized pot set over medium-low heat. Add the chopped onion and cook until softened, about 4 minutes. Add the garlic and cook for 1-2 minutes, stirring frequently to prevent burning. Add the flour and whisk until fully incorporated. Slowly add the almond milk while continuing to whisk, to prevent clumps from forming. Add the parmesan cheese and whisk to combine. Let simmer until thickened, whisking occasionally. This will take about 8-10 minutes (be patient, it will thicken). Season with salt and pepper to taste. Reserve 1 cup of sauce for the enchilada filling.
Add the remaining sauce to a blender with the sun-dried tomatoes and blend until smooth. Return the sauce to the pot.
Preheat the oven to 350 degrees.
Spray 2 large glass baking dishes with non-stick spray (I used a 9×13 and 8×11). Evenly spread a thin layer of the cream sauce on the inside-bottom of each dish. Set aside.
Wrap 2-3 tortillas in a damp paper towel and heat in the microwave for 20 seconds. To each tortilla, add about a ½ cup of filling (closer to the left side of the tortilla). Top with a tablespoon of shredded mozzarella (if using) and gently roll to seal. Place each tortilla, seam-side down, in the prepared baking dish. Repeat until all the filling is used.
Pour or ladle the remaining cream sauce over-top each dish of enchiladas. Top both dishes with the remaining mozzarella cheese.
Cover with foil (spray the inside with non-stick spray to prevent sticking) and bake for 25 minutes. Remove the foil and bake for 15 minutes. If you’d like, switch the oven to broil and broil for about 5 minutes, or until the cheese is slightly browned and bubbly (watch carefully so the cheese doesn’t burn!). Remove and let cool for about 10 minutes.
Love.Bake.Read, with the exception of the cream sauce, which I adapted from Minimalist Baker.