Skinny Enchiladas

Skinny Enchiladas

Skinny Enchiladas”… Well, it almost sounded gibberish to me until when I first savoured it at my childhood friend, Rajul’s place in New York … What an awesome way to relish Mexican flavours sans the guilt! Can you imagine an Enchilada without the Tortillas !!! Exactly..neither could I… But you see that’s the first step to making it truly Skinny! And as if this wasn’t enough…’s loaded with “Gluten-free”, protein-rich, super plant food “Quinoa” and vegetables…literally transmuting these ingredients into one hell of a healthy recipe !!! For children and the fussy eaters… you can add from a selection of Cheeses or Paneer! For all the health aficionados out there.

I am sure this one will rock, you guys! As always, please shoot your queries if any and do share your feedback.



Course Main
Servings 6-8 persons
Prep time 10 min
Cook time 25-30 min

Ingredients the enchilada(1 cup=200 ml, 1tbsp=15 ml)

¾ th cup Quinoa (mixed variety)
½ cup Corn kernels (tinned)
¾ the cup Black beans or rajma (soaked overnight)
1 tsp Cumin powder
10-12 nos Jalapenos chopped
½ cup Spring onions finely chopped
2 tbsp Olive oil
Salt taste

Ingredients for the enchilada sauce
(1 cup=200 ml, 1tbsp=15 ml)

8-10 nos Tomatoes, medium-sized
8-10 cloves Garlic, mashed
2-3 tbsp Sriracha hot sauce
1 tbsp Taco seasoning (optional)
1 tbsp Olive oil
1 tsp Sugar
Salt taste

Ingredients for Serving
(1 cup=200 ml, 1tbsp=15 ml)

½ cup Cheddar cheese grated
½ cup Amul cheese grated
1 packet Nacho chips

Instructions for Skinny Enchiladas

1. Soak the quinoa in water for 10 minutes or so. Wash and rinse in water well. (3-4 times)
2. Boil quinoa (in stock preferably) (1 cup quinoa = 2 cups liquid) on a gas stove for 10-15
minutes. It should be on a medium flame. Add ½ tsp salt whilst boiling.
3. Boil the black beans or rajma in water. The beans should be cooked well but not mushy.
4. Heat oil in a pan. Roast the corn kernels (if using fresh corn please boil the kernels first).
Add the beans, quinoa and jalapenos and mix well. Add the cumin powder, salt, spring onions
and mix well. Switch off the flame after a minute and keep aside.
5. To make the sauce – boil the tomatoes in water until the skin peels off. Drain and cool. Remove
the skin, puree it and strain it.
6. In a pan heat the oil. Saute the mashed garlic until the raw smell disappears.
7. Add the tomato puree. Add the taco seasoning and salt. Let it cook on slow flame for 8-10
minutes until the excess water evaporates. Add the sriracha sauce to it.
8. Now in a baking dish, arrange the quinoa layer. Top it completely with the enchilada sauce.
Grate both the cheeses on top and bake in a preheated hot oven @ 180 for 10 min. or so.
9. Serve hot with nacho chips.


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