Tasty and mouthwatering good Quinoa Enchilada with Mexican Street Corn, entirely vegan, gluten free and super easy to make. Full of fantastic flavors an amazing dinner or lunch is ready in no time.
Sunny days and summer vibes. It’s all about Mexican Street Corn.
Today I combine my love for Mexican inspired food to bring both best flavors together: the magic of enchiladas and the awesomeness of Mexican Street Corn.
Voila this Quinoa Enchilada with Mexican Street Corn is ready to serve.
It is hearty, flavorful, healthy, super dumb easy to make, will brighten up your mood, seriously just feel good from the inside out and beyond, addictive, and satisfying.
Meant for all your potlucks, get togethers and BBQs. A winning combo for everyone, not only us plant based eaters.
How to make quinoa
Basically check your package directions to get it done right. Some might be done a bit faster, some take a big longer.
But no longer than 15 minutes. Mine was done in 8 minutes.
Did you know that there are other ways to cook quinoa than in a pot?
Cook quinoa in a microwave! You will need 1 cup uncooked quinoa and 1 1/2 cups of water
First rinse your quinoa, then put the quinoa in a microwave safe bowl. Cover and put the microwave on the highest setting for around 5 minutes.
Next stir the warmed quinoa, then heat again for around 3 minutes on medium setting, done.
How much water for quinoa
I cooked my quinoa in a pot on stove top. But if you wanna try something new use the microwave method, above.
I used for 1 cup quinoa 3 cups water. 1 part quinoa, 3 parts water.
How to make Quinoa Enchilada with Mexican Street Corn
Heat a bit oil or vegetable broth in a pot add the garlic, and the optional onions and bell pepper. Fry all for around 4 minutes.
Next add cooked quinoa, enchilada sauce plus seasoning, optional black beans and finish with roasted corn. Finally season with salt and pepper.
Divide into plates or bowl, done.
This makes an incredibly versatile dish for lunches, dinners, potlucks, summer take outs, even work lunches.
Also a great diary free option to bring to BBQ’s. Enjoy it alone or with a salad, bread or something else.
You can see the corn is roasted. This is how you can make Mexican Street corn.
I do it all the time with 2 methods. In the first one I put the corn on a baking sheet prepared with parchment paper. Sometimes a use a bit oil, but absolutely no need for.
Then one needs to bake the corn for 10 minutes at 410°F.
My second method is really my favorite. Simply because I find it tastes even better when made in a grilling pan.
If you don’t have a non stick pan, please make sure to use a bit of oil or vegetable broth. Otherwise it will burn.
Put your corn peeled from the cobb, or drained from the can in the pan and roast for around 5 minutes.
Nothing beats the taste and smell of freshly roasted corn, yum.
Homemade Enchilada Sauce
I used my pre made enchilada sauce from a local store which I really loved, feel free to use your store bought as well.
But If ‘you’re really excited to know how to make enchilada sauce, it’s easier than you might think.
Start with heating a neutral oil like canola or sunflower. you will need 1/3 cup, now add 1/2 cup light buckwheat flour, 1 cup water, 1/2 cup tomato paste, 2 tbs chili powder. Cook and stir for around 5 minutes until the sauce thickens.
Last add 1 tbs garlic powder, 2 tsp cumin season with salt and pepper. Fill in a jar with a sealed top, it will stay fresh this way for around 2 weeks.
Lunch or dinner plans with this Quinoa Enchilada with Mexican Street Corn are truly satisfying.
Show off your excitement by making it.Print
Tasty and mouthwatering good Quinoa Enchilada with Mexican Street Corn, entirely vegan, gluten free and super easy to make.
- 3 cups quinoa, cooked (1 cup uncooked)
- 1 1/4 cup Enchilada Sauce
- 5 cloves garlic, minced
- 3 Tbs Enchilada seasoning
- 1 1/2 cups corn, roasted
- salt pepper to taste
Optional add ons:
- 3/4 cup bell pepper, chopped
- 1/3 cup onions, chopped
- 1/2 cup black beans, cooked
- Heat a bit oil or vegetable broth in a pot add the garlic, and the optional onions and bell pepper. Fry all for around 4 minutes.
- Next add cooked quinoa, enchilada sauce plus seasoning, optional black beans and finish with roasted corn. Finally season with salt and pepper.
- Divide into plates or bowl, done.
- Serving Size: 2.5 cups
- Calories: 360
- Sugar: 3.5
- Sodium: 522
- Fat: 13
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 5
- Protein: 10
- Cholesterol: 0