Chef Eric Stein, MS RD CCE

Wellness Chef | Registered Dietitian
Certified Culinary Educator

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Quinoa and Calabacitas Enchiladas with Roasted Tomato Sauce

Posted: April 30, 2012 11:27 AM

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I used to live in Denver, Colorado where I was first turned on to calabacitas. A traditional dish of the Soutwest, calabacitas contains sauteed squash, onions, and peppers. There are numerous renditions of the dish, but this is by far my favorite. The calabacitas filling is great in these enchiladas, but can also be served on its own for a delicious and filling cold salad.

Quinoa and Calabacitas Enchiladas with Roasted Tomato Sauce

Yield: 8 Enchiladas

Roasted Tomato Sauce
16 Each Roma Tomatoes, Quartered
1 Each Red onion, Large Dice
6 Each Garlic Cloves, Peeled
2 Each Jalapeno Peppers
2 teaspoons Ground Cumin
1 Tablespoon Olive Oil
To Taste Kosher Salt
To Taste Freshly Ground Black Pepper

Calabacitas Enchiladas
1 Tablespoon Canola Oil
½ Cup Red Onion, Diced
2 Cups Zucchini, Diced
2 Cups Yellow Squash, Diced
1 Cup Roma Tomato, Diced
1/2 Cup Fresh Corn Kernels
1 Cup Poblano Pepper, Roasted and Diced
3 Cups Cooked Quinoa
1 teaspoon Fresh Oregano, Minced
To Taste Kosher Salt
To Taste Black pepper
8 Each Whole Wheat Flour Tortillas
1/2 Cup Pepper Jack Cheese, Shredded

Method of Preparation:

For The Sauce
1. Preheat oven to 400°F.
2. Mix together all ingredients and spread in a sheet tray.
3. Roast 25 minutes or until onion and garlic turn golden brown.
4. Remove vegetables from oven and cool slightly.
5. Place in a blender and puree until smooth. Set aside.

For The Enchiladas
1. Preheat oven to 350°F. Heat oil in a large skillet.
2. Add onion and cook slowly to lightly caramelized.
2. Add zucchini and squash and sauté until tender.
3. Add tomato, corn, green chilies, and heat through.
4. Add the remaining ingredeints and season with salt and pepper.
5. Remove mixture from the pan and let cool slightly.
6. Lay tortillas on a flat surface and sprinkle with 2 tbsp cheese.
7. Place 1/8th of the calabacitas mixture in each tortilla.
8. Roll and place in a 9" x 13" baking pan. Cover with sauce.
9. Bake the enchiladas 15 to 20 minutes or until sauce is bubbly.
10. Remove pan from oven and serve immediately.

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