Quinoa Breakfast Enchiladas


Enchilada sauce




{If you’re a Houston reader, scroll to the very bottom for an exciting giveaway!}

It wasn’t until today, when I was talking to one of my b-school friends that I put my finger on why business school has thrown me into such turmoil.

“Here’s biggest difference between business school and undergrad,” he said. “The people who are doing ‘the best’ now aren’t focusing on class.”


And that, for all my budding business-school-applying readers out there (I support you; stay strong), is my piece of advice for today.

I consider these breakfast enchiladas to be the offspring from this lasagna and from these chilaquiles. Like the lasagna, these enchiladas rely on a simple batter of quinoa, water and herbs cooked up into tortilla or crepe-like discs–though slightly spongier and breadier than your average toothsome flour tortilla. They’re dunked in some enchilada sauce–a la the lightly sauced chips from the chilaquiles–before being filled with a vegetable-heavy egg scramble and topped with cheese. I think they’re fun–a little homage to saucy breakfast tacos in a very dinner-worthy dish made extra inviting if you’re liberal with the melty cheese on top.

Quinoa Breakfast Enchiladas

Yield: about 12 enchiladas

Serving Size: ~6 servings

The quinoa "tortillas" or crepes require a little extra work, but they make pleasant, springy wrappers for the kale/onion/red pepper egg scramble that absorbs enchilada sauce extremely well. Use regular tortillas in place if you like.


  • For the quinoa tortillas:
  • 1 cup white quinoa
  • 1 cup water
  • ¼ teaspoon each: dried basil, oregano, garlic powder (optional, use whatever spices you prefer)
  • ¼ teaspoon salt
  • few grinds pepper

  • For the filling:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 8-10 eggs
  • 1 8 oz. jar roasted red peppers
  • 1 bunch kale, chopped finely
  • 3 cups of prepared enchilada sauce or homemade sauce
  • 3/4 cup shredded cheese


For the quinoa tortillas:

Soak the quinoa in hot tap water for at least an hour or up to overnight. Rinse and blend with 1 cup filtered water in a high-powered blender with spices, salt and pepper until very smooth.

In a 6-inch greased pan, pour batter into pan and swirl to coat. Flip once bubbles rise to the top and a spatula can easily slide underneath. Cook for another 1-2 minutes, until done. Remove and repeat with the rest of batter (should make about 12 "tortillas").

For the filling:

Saute the chopped onion in olive oil over medium heat until golden and soft, about 10-15 minutes. Add the bell pepper and kale and saute until wilted and bright green. Add eggs and scramble until set.

To assemble: Dip each tortilla into the enchilada sauce. Add a few spoons of egg to each tortilla, roll and place into a 9x13 or 7x12 baking pan (9x13 was a little roomy, so I would go with 7x12 if you have one. No need to grease the pan). Top with cheese and bake at 350 for 20 minutes, until cheese is melted.


I topped my enchiladas with garnishes of spinach, chopped almonds and pickled onion mostly for looks, but they were delicious if you have some lying around.


GF Breakfast Enchiladas // The Pancake Princess

On a completely different note…

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As one of the awesome readers of The Pancake Princess, you have an exclusive opportunity to purchase presale tickets before they go on sale to the general public (noon on February 7).

Presale tickets run from February 3 @ 10 a.m. February 7 @ 10 a.m. Enter promo code PANCAKE to purchase.


For more info:

But wait there’s more! One incredibly lucky winner will win a free pair of tickets to the event. There are two ways to enter:

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Good luck! One winner will be chosen by next Monday, February 9, 2015.

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21 thoughts on “Quinoa Breakfast Enchiladas

  1. Andrianna

    Question – is the quinoa itself cooked at all? Or do I just soak/blend raw quinoa and it cooks when I make the tortillas? Thanks!

  2. Nora (A Clean Bake)

    That’s a freakin brilliant insight about b school and it’s SO TRUE. Sometimes I think back and wish I hadn’t worried so much about grades, but I am still happy with what I got out of it, so make sure you are just doing the most you can do with the opportunities school affords you – whatever that means! Also, please keep making amazing breakfasts. :)

  3. Izy

    Quinoa tortillas!? I’m crying. That’s amazing.
    Totally wanna make these and put that bomb-ass chickpea taco meat you made a while ago in there too 😉

  4. Katie (The Muffin Myth)

    Girrrrlll, you’ll get through it. One day you’ll look in the bathroom mirror and say to your self, “wait, that happened?” and then burst into tears because you’re not sure how. Oh wait, that was me the night after I defended my thesis. But enchiladas make everything better, and these are real beauties. Yum!


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