Mushroom-Kale-Quinoa Enchiladas Recipe - BettyCrocker.com

Name: Mushroom-Kale-Quinoa Enchiladas Recipe - BettyCrocker.com
Ingredients: 1 1/2 cups water; 3/4 cup uncooked quinoa; 2 tablespoons olive oil; 1/2 a sweet onion, chopped; 2 cloves garlic, finely chopped or grated; 8 oz button mushrooms, sliced; 1 head kale, leaves trimmed and chopped; 1 cup water; 1 can (4 oz) Old El Paso™ Chopped Green Chiles; 1 can (16 oz) Old El Paso™ Traditional Refried Beans; 1 1/2 cups shredded sharp Cheddar cheese (6 oz); 1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce; 10 to 12 tortillas from 2 packages (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count); Fresh lime, chopped fresh cilantro and sliced avocados

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Ease into spring with this recipe for veggie-heavy enchiladas, made with kale, quinoa and mushrooms.

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Ingredients

1 1/2 cups water
3/4 cup uncooked quinoa
2 tablespoons olive oil
1/2 a sweet onion, chopped
2 cloves garlic, finely chopped or grated
8 oz button mushrooms, sliced
1 head kale, leaves trimmed and chopped
1 cup water
1 can (4 oz) Old El Paso™ Chopped Green Chiles
1 can (16 oz) Old El Paso™ Traditional Refried Beans
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce
10 to 12 tortillas from 2 packages (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
Fresh lime, chopped fresh cilantro and sliced avocados