Love me some green enchiladas! Enchiladas were a staple in my Hispanic family while growing up. My mom would spend a whole day making the special family red sauce recipe and then hand roll each enchilada filled with cheese and sometimes meat. I decided to make a rift off enchiladas with quinoa and a rice cooker! I love my rice cooker and i love making one pot meals in it! Super laid back and an easy way to make some comfort food for a cloudy day!
1 can of las Palmas green enchilada sauce
1 cup of quinoa
4 sweet peppers chopped fine
About 8-10 stalks of Asparagus cut on a diagonal (Cutting vegetables on the diagonal exposes more of the vegetable’s surface area to the heat)
pinch of Cayenne pepper
2 tbs of dry onions ( you can use fresh, but the dry ones work just as well when steaming)
1 tbs of coconut oil
pinch of red chili flakes (optional)
1 tsp of cumin
Queso fresco (or cheese of choice or no cheese at all! feta, Mexican cheese, or marbled ect…)
Cilantro to garnish
Hemp seeds to garnish (optional)
1 egg (optional: I dropped a whole egg in to poach in the green sauce while it was cooking but this is totally optional too)
Drag out your rice cooker and dump the 1 cup of quinoa into it to be rinsed off! After rinsing your quinoa pour in your green sauce and just let it sit while you prep all the vegetables. ( 1 cup of quinoa equal to two cups of liquid! Just like you would for rice)
Chop up your Asparagus on the diagonal. When you do this is exposes the vegetable surface area to heat and helps break down the asparagus veg to be less fibrous. Chop up the sweet peppers (try to get a try color if possible add some color to the dish) finely. Once done with your chopping through all the veg into the pot. Add your dried onions, coconut oil, cumin, red pepper flakes and cayenne pepper. Give it all a good stir, put the lid on and set it to cook! should take about 15- 20 mins. occasionally check on it ( i checked on it at 10 mins) and give it a good stir again.
Once its finished spoon it out into a bowl and garnish with some cheese of your choice, some hemp seeds, cilantro, and Avocado! Its sooo good and comforting!
Feel free to ask if you have any questions or suggestions! xox
What everything looks like before setting it to cook !
Note: If you want to use less sauce, use one cup of sauce and a cup of water to your 1 cup of quinoa. That would cut back on sodium too.
Rice cooker (or steamer of your choice, i had a steamer basked in the bottom of mine)
Parchment paper (cupcake papers work too but might stick to the buns)
filling: You can use any meat or no meat filling of your choice but this is what i used.
2 tablespoons sesame seeds (optional)
1 cloves of garlic, peeled and minced
1 thumb-sized piece of fresh ginger peeled
½ bunch of fresh Cilantro
2 cups of mushrooms Portabella /shitake(you can basically mix any kind of mushroom you want)
1 tablespoons rice wine vinegar
1 tps sweet chili sauce
1 tbs low-salt soy sauce
2 spring onions
1 tbs sesame oil
To make the filling, finally slice the garlic and ginger, chop the cilantro and set aside. Heat up the olive oil in a large frying pan on medium heat, add the ginger, garlic and cilantro. Fry for about 2 mins or until brown. Slice the mushrooms and add them all to the pan for about 5 mins or until they are golden brown. Add the Vinegar, chili sauce, and cook for about 3 mins or until the liquid has boiled and the mushrooms start to caramelize. transfer to a bowl and mix in the fine chopped spring onions (white parts save the green for later)and stir in the sesame oil.
Time to make the dough, ho ho ho….going to need a food processor with a dough arm thingy, Pour in the coconut milk and 2 cups of flour and a pinch of salt to the food processor and blend the dough until it starts to ball up. Take it out and plop it onto the surface with a dusting of flour ontop first. Roll it out into a thick sausage. Cut it up into equal pieces ( i got about 10 pieces) roll into balls, then flatten them into round disks. about the size of your palm. Cover the dough with a kitchen dough to prevent them from drying out.
Take your disks of dough and spoon (about 1 tbs) in the filling making sure to leave enough room to pinch the edges together and form a seal. Place upside down (the pinched edge side)onto a small square of parchment paper or cupcake paper. place onto the steamer basket in your rice cooker that has about an inch of water on the bottom. My rice cooker could only fit about 5 buns in at a time. When you put the lid on tilt it slightly to let the condensation roll down and not onto your buns. Ive seen people put a kitchen towel over the top before putting the lid on too to prevent the water from falling onto your buns. Let them steam for about 12 mins or until hot throughout and puffed up!
Lid is tipped up so to allow the condensation to drip back and not onto the buns
When your buns are done pull them out and garnish with sesame seeds and spring onions or cilantro! Some people like soy sauce or Hoisin sauce for dipping but i didn’t need any! Enjoy!
Feel free to ask if you have any questions!
P.S. If you want the cheaters version, you can use Pillsbury dough boy biscuit pre made. Read that some little Asian grandma recommended it in case you were in a hurry! I didn’t cause i wanted to know what i was putting into my dough. But I read you get the same results!