Peruvian-style Enchiladas

Ingredients

While the Mexican enchiladas are typically made with corn tortillas and filled with meat or cheese, Peruvian-style enchiladas incorporate local ingredients and flavors. We will be using quinoa tortillas and filling them with a delicious combination of Peruvian spices, vegetables, and a tangy rocoto sauce. We alse have the original recipe for Enchiladas, so you can check it out.

• 8 quinoa tortillas 8 quinoa tortillas
• 2 cups (470ml) cooked quinoa 2 cups (470ml) cooked quinoa
• 1 cup (240ml) rocoto sauce 1 cup (240ml) rocoto sauce
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (150g) cooked black beans 1 cup (150g) cooked black beans
• 1 cup (150g) cooked corn kernels 1 cup (150g) cooked corn kernels
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (100g) shredded cheese (optional) 1 cup (100g) shredded cheese (optional)
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat some oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced red bell pepper and zucchini to the skillet, and cook until they are slightly tender.
4. 4.
   Stir in the cooked quinoa, black beans, and corn kernels. Season with cumin, paprika, dried oregano, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together.
5. 5.
   Warm the quinoa tortillas in a dry skillet or microwave for a few seconds to make them pliable.
6. 6.
   Spread a spoonful of rocoto sauce on the bottom of a baking dish.
7. 7.
   Take a tortilla and spoon some of the quinoa and vegetable mixture onto the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
8. 8.
   Pour the vegetable broth over the enchiladas and drizzle the remaining rocoto sauce on top. Sprinkle shredded cheese (if using) over the enchiladas.
9. 9.
   Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Quinoa tortillas — If you can't find quinoa tortillas, you can substitute with corn tortillas or any other gluten-free tortillas of your choice.
• Rocoto sauce — Rocoto sauce is a spicy Peruvian sauce made from rocoto peppers. If you can't find rocoto sauce, you can use a combination of hot sauce and tomato sauce for a similar flavor.

Tips & Tricks

• To add a smoky flavor, you can lightly toast the quinoa tortillas on a dry skillet before using them.
• Customize the filling by adding your favorite Peruvian ingredients such as aji amarillo peppers or huacatay (Peruvian black mint).
• Serve the enchiladas with a side of Peruvian salsa criolla for an extra burst of flavor.
• If you prefer a spicier kick, add some sliced rocoto peppers to the filling mixture.
• Leftover enchiladas can be refrigerated and enjoyed the next day. Simply reheat them in the oven or microwave before serving.

Serving advice

Serve the Peruvian-style enchiladas hot, garnished with fresh cilantro. Accompany them with a side of Peruvian salsa criolla and a squeeze of lime juice for a burst of freshness.

Presentation advice

Arrange the enchiladas on a platter, drizzle some additional rocoto sauce on top, and sprinkle with chopped cilantro. Serve with a colorful side salad to enhance the visual appeal.