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Quinoa Breakfast Enchiladas

by erika 21 Comments

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Enchilada sauce

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{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.”

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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.

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Quinoa Breakfast Enchiladas

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.

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Did you try this recipe?

Tag @thepancakeprincess on Instagram!

GF Breakfast Enchiladas // The Pancake Princess

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

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    Recipe Rating




  1. Andrianna

    May 11, 2015 at 1:05 pm

    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!

    Reply
    • erika

      May 11, 2015 at 1:28 pm

      Hi Andrianna–you got it, just soak and blend raw quinoa. Let me know how you like the tortillas! 🙂

      Reply
  2. Jess @ whatjessicabakednext

    February 16, 2015 at 2:27 pm

    These quinoa enchiladas look amazing and so delicious! Need to try the recipe real soon!

    Reply
  3. Millie l Add A Little

    February 15, 2015 at 2:49 am

    I am in love with these quinoa wraps Erika!! They sound amazing!

    Reply
  4. Kelsi | Savour the Sweet

    February 13, 2015 at 5:54 am

    For a gluten free tortilla, these look delightfully soft and fluffy – I’m intrigued!!

    Reply
    • erika

      February 17, 2015 at 11:48 am

      Thanks Kelsi! They definitely are soft and pretty fluffy–not your typical tortilla texture, but I liked them and hope you do too! 🙂

      Reply
  5. Tessa | Salted Plains

    February 10, 2015 at 11:56 am

    I love the idea of quinoa tortillas – this sounds (and looks) fantastic. And, I love that I have found your blog!

    Reply
    • erika

      February 17, 2015 at 11:51 am

      Thanks so much, Tessa! I love that I’ve found YOUR blog–you have so many beautiful, beautiful recipes!!

      Reply
  6. Nora (A Clean Bake)

    February 9, 2015 at 7:42 pm

    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. 🙂

    Reply
  7. Abbie @ Needs Salt

    February 8, 2015 at 12:08 pm

    Ahh, these enchiladas look incredible!! I love the way those quinoa tortillas look — like, totally ingenious. I need to try this soon. Pinning!

    Reply
  8. Izy

    February 6, 2015 at 6:54 pm

    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 😉

    Reply
    • erika

      February 17, 2015 at 11:50 am

      Awww LUV U!!!! Also, saw your instagram feature today. YOU’RE ON FIRE!!!!! <3 <3 <3

      Reply
  9. Alana

    February 5, 2015 at 2:07 pm

    WHUT. Hello, breakfast. These look amaze!! And gurl, you got dis (business school that is). xx

    Reply
  10. Choc Chip Uru

    February 4, 2015 at 2:38 pm

    Never seen quinoa before in pancakes, but yes why not add it to the breakfast menu! Delicious enchiladas 😀

    Cheers
    Choc Chip Uru

    Reply
  11. Sarah @ SnixyKitchen

    February 4, 2015 at 2:58 am

    Quinoa pancakes?! I’m definitely bookmarking this to try! I hope your spring semester of b-school isn’t sucking your soul away – keep your head up! 🙂

    Reply
  12. Akaleistar

    February 3, 2015 at 6:15 pm

    Oh, the breakfast enchiladas look so good!

    Reply
  13. Katie (The Muffin Myth)

    February 3, 2015 at 3:00 pm

    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!

    Reply
  14. Kathryn

    February 2, 2015 at 5:30 pm

    This = best breakfast ever.

    Reply
  15. Linda | Brunch with Joy

    February 2, 2015 at 5:23 pm

    Stay strong, buddy and hang in there! Meanwhile, I’ll take a plate of these quinoa breakfast enchiladas. Yum!

    Reply
  16. Katrina @ Warm Vanilla Sugar

    February 2, 2015 at 5:09 pm

    These sound unreal!! Breakfast perfection in every way!

    Reply
  17. Pang @circahappy

    February 2, 2015 at 5:01 pm

    Stay strong, smart lady. You can do whatever YOU want (& do it well), I am sure of that 🙂
    Meanwhile, I am just going to enjoy looking at your photos and plan to make your recipe.
    xoxo

    Reply

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