{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 theseย breakfast enchiladas to be the offspring fromย 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-worthyย dish made extra inviting if you’re liberal with the melty cheese on top.
Quinoa Breakfast Enchiladas
Ingredients
- For the quinoa tortillas:
- 1 cup white quinoa
- 1 cup water
- ยผ teaspoon each: dried basil oregano, garlic powder (optional, use whatever spices you prefer)
- ยผ 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
Did you try this recipe?
Tag @thepancakeprincess on Instagram!On a completely differentย note…
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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!
erika
Hi Andrianna–you got it, just soak and blend raw quinoa. Let me know how you like the tortillas! ๐
Jess @ whatjessicabakednext
These quinoa enchiladas look amazing and so delicious! Need to try the recipe real soon!
Millie l Add A Little
I am in love with these quinoa wraps Erika!! They sound amazing!
Kelsi | Savour the Sweet
For a gluten free tortilla, these look delightfully soft and fluffy – I’m intrigued!!
erika
Thanks Kelsi! They definitely are soft and pretty fluffy–not your typical tortilla texture, but I liked them and hope you do too! ๐
Tessa | Salted Plains
I love the idea of quinoa tortillas – this sounds (and looks) fantastic. And, I love that I have found your blog!
erika
Thanks so much, Tessa! I love that I’ve found YOUR blog–you have so many beautiful, beautiful recipes!!
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. ๐
Abbie @ Needs Salt
Ahh, these enchiladas look incredible!! I love the way those quinoa tortillas look — like, totally ingenious. I need to try this soon. Pinning!
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 ๐
erika
Awww LUV U!!!! Also, saw your instagram feature today. YOU’RE ON FIRE!!!!! <3 <3 <3
Alana
WHUT. Hello, breakfast. These look amaze!! And gurl, you got dis (business school that is). xx
Choc Chip Uru
Never seen quinoa before in pancakes, but yes why not add it to the breakfast menu! Delicious enchiladas ๐
Cheers
Choc Chip Uru
Sarah @ SnixyKitchen
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! ๐
Akaleistar
Oh, the breakfast enchiladas look so good!
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!
Kathryn
This = best breakfast ever.
Linda | Brunch with Joy
Stay strong, buddy and hang in there! Meanwhile, I’ll take a plate of these quinoa breakfast enchiladas. Yum!
Katrina @ Warm Vanilla Sugar
These sound unreal!! Breakfast perfection in every way!
Pang @circahappy
Stay strong, smart lady. You can do whatever YOU want (& do it well), I am sure of that ๐
Meanwhile, I am just going to enjoy looking at your photos and plan to make your recipe.
xoxo