Quinoa Enchilada Stuffed Bell Peppers With A Creamy Chipotle Enchilada Sauce

Quinoa Enchilada Stuffed Bell Peppers With A Creamy Chipotle Enchilada Sauce

Serves: 4 people
Cooking Time: 1 hour
Quinoa Enchilada Stuffed Bell Peppers With A Creamy Chipotle Enchilada Sauce

Ingredients

  • QUINOA GROUND:
  • 2 tablespoons vegetable oil
  • 1 medium sized onion, diced finely
  • 3 cloves garlic, chopped
  • 3/4 cup uncooked red quinoa
  • 1 1/2 cup vegetable broth
  • Pinch of salt
  • ENCHILADA SAUCE:
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 2 cups water
  • 2 tablespoons LA MORENA Chipotle Peppers in Adobo, chopped
  • FILLING:
  • 1 (14 ounce) can whole black beans, drained
  • 1 (14 ounce) can diced tomatoes, drained
  • 4 medium-sized corn tortillas, small diced
  • GARNISH:
  • 2 LA MORENA Whole Jalapenos (from their 7 ounce or 28 ounce cans), chopped
  • 1 avocado, diced
    • Quinoa Enchilada Stuffed Bell Peppers With A Creamy Chipotle Enchilada SauceRecipe courtesy of House Vegan!
  1. Heat the vegetable oil in a medium-sized pot over medium heat. Add the onions and cook them until they begin to brown. Stir in the garlic, and add the uncooked quinoa and vegetable broth. Bring the mixture to a boil, reduce the heat to low, cover and allow the mixture to simmer for 20-25 minutes or until the liquid is absorbed. Fluff the quinoa with a fork.
  2. While the quinoa cooks preheat the oven to 350 degrees F. In a blender, combine all of the sauce ingredients, and blend until it's smooth. Pour the mixture into a saucepan over medium heat, and whisk the sauce continuously until it thickens considerably, but is still pourable. Remove the pan from the heat, and taste the sauce for salt. Set it aside for later.
  3. Combine the filling ingredients in a large bowl. Add the quinoa ground, 2/3 of the sauce, and stir everything to combine. Taste the mixture for salt and set aside.
  4. Take the bell peppers, and cut off the tops. Pull out the seeds to make a hollow vessel. Stuff the peppers with the filling mixture (you'll have leftovers), and place them in an oven-safe dish. Drizzle the remaining sauce over the peppers, and bake them, uncovered, for 30 minutes.
  5. Serve immediately garnished with the pickled jalapenos and avocado.

Instructions

Print This Recipe
  • QUINOA GROUND:
  • 2 tablespoons vegetable oil
  • 1 medium sized onion, diced finely
  • 3 cloves garlic, chopped
  • 3/4 cup uncooked red quinoa
  • 1 1/2 cup vegetable broth
  • Pinch of salt
  • ENCHILADA SAUCE:
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 2 cups water
  • 2 tablespoons LA MORENA Chipotle Peppers in Adobo, chopped
  • FILLING:
  • 1 (14 ounce) can whole black beans, drained
  • 1 (14 ounce) can diced tomatoes, drained
  • 4 medium-sized corn tortillas, small diced
  • GARNISH:
  • 2 LA MORENA Whole Jalapenos (from their 7 ounce or 28 ounce cans), chopped
  • 1 avocado, diced
    • Quinoa Enchilada Stuffed Bell Peppers With A Creamy Chipotle Enchilada SauceRecipe courtesy of House Vegan!
  1. Heat the vegetable oil in a medium-sized pot over medium heat. Add the onions and cook them until they begin to brown. Stir in the garlic, and add the uncooked quinoa and vegetable broth. Bring the mixture to a boil, reduce the heat to low, cover and allow the mixture to simmer for 20-25 minutes or until the liquid is absorbed. Fluff the quinoa with a fork.
  2. While the quinoa cooks preheat the oven to 350 degrees F. In a blender, combine all of the sauce ingredients, and blend until it's smooth. Pour the mixture into a saucepan over medium heat, and whisk the sauce continuously until it thickens considerably, but is still pourable. Remove the pan from the heat, and taste the sauce for salt. Set it aside for later.
  3. Combine the filling ingredients in a large bowl. Add the quinoa ground, 2/3 of the sauce, and stir everything to combine. Taste the mixture for salt and set aside.
  4. Take the bell peppers, and cut off the tops. Pull out the seeds to make a hollow vessel. Stuff the peppers with the filling mixture (you'll have leftovers), and place them in an oven-safe dish. Drizzle the remaining sauce over the peppers, and bake them, uncovered, for 30 minutes.
  5. Serve immediately garnished with the pickled jalapenos and avocado.