By Casseroles, Ethnic, Fall, Mexican, Original Recipes
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Kohlrabi Quinoa Enchiladas

I love being creative and using ingredients in unconventional ways. Getting local seasonal produce through a CSA share makes it especially fun! Kohlrabi is a quirky round vegetable, often described as "alien" looking. This recipe has all the spicy, gooey, Mexican goodness you’d expect in enchiladas, made with seasonal local ingredients.
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Servings 5

Ingredients
  

  • 8 oz uncooked quinoa about 1 ¼ cup
  • 2 cups water
  • 2 heaping tablespoons fajita seasoning store bought or homemade
  • 2 cups chopped celery
  • 11 oz kohlrabi or potato peeled and diced (about 1 ½ cup)
  • 1 small yellow onion diced
  • 1 tablespoon vegetable oil
  • 1 tablespoon ground cumin
  • 1 teaspoon Garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon smoked paprika
  • 1 cup roughly chopped cilantro
  • 2 cups red enchilada sauce store bought or homemade
  • 10 8 inch flour tortillas
  • 1½ cup liquidy salsa (not pico)
  • 1½ cups vegan cheddar shreds (such as Daiya, Follow Your Heart, So Delicious, 365, etc.)
  • Finely chopped red cabbage and cilantro for topping

Instructions
 

  • Pre-heat the oven to 375. Combine the quinoa, water, and fajita seasoning in a medium pot. Cover, bring to a boil, reduce to a simmer, and cook for 20 minutes.
  • Heat the vegetable oil in a large skillet over medium heat. Add the chopped vegetables and the rest of the seasonings. Stir to coat, cover and cook for about 10 minutes, or until kohlrabi is fork tender. Remove from heat. Add the cooked quinoa and cilantro to the veggies and stir to combine.
  • Add just enough enchilada sauce to the bottom of a large casserole dish to coat with a thin layer. Place about ¼ - ⅓ cup of quinoa filling just off to the center of a tortilla. Roll the tortilla up and place at one end of the casserole dish. Repeat with as many tortillas and filling as you can fit in your dish (I use a 14”x11.5” dish.)
  • Top the enchiladas with the remaining sauce, the salsa, and the cheese. Bake in the-preheated oven for 20 minutes. Top with red cabbage and cilantro.

Notes

Kohlrabi can difficult to find in stores. You could use another vegetable in its place, like bell peppers, broccoli, cauliflower, potato, or even beans or mushrooms.