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Wintry Mushroom, Kale, and Quinoa Enchiladas

Gena Hamshaw
  • minutes
  • Serves 6

INGREDIENTS

3/4 lb

Baby bella or button mushrooms

1 1/2 cups

Black beans, cooked

1/2 cup

Cilantro

4 cloves

Garlic

1/2 cup

Green chilis

3 cups

Kale

1 cup

Onion

1 tsp

Oregano, fresh

1 14 ounce can

Tomatoes

1

Yellow onion, small

1 tsp

Maple syrup

1 1/2 cups

Quinoa, cooked

1/2 tbsp

Chili powder

1

Sea salt

1/4 tsp

Sea salt

1 tbsp

Olive oil

1 1/2 tsp

Cumin, ground

10

6-inch whole wheat or corn tortillas

1/3 cup

Water