Dried Ancho chilies bring authentic flavor to this plant-based Mexican entrée. Healthy, gluten-free red quinoa provides the base for the hearty filling. This makes the perfect vegan dinner for a crowd - they'll be begging for more! Serve with 5 Minute Guacamole, Spicy-Sweet Raw Pineapple Salsa, Jicama Salad, and Mexican Chocolate Sauce.
Toast the Ancho chilies in a large, dry sauté pan over medium-high heat until aromatic, about 2 minutes each side. Remove from the pan and place in a bowl. Cover with 1 1/2 cups hot water. Place the red onion and red bell pepper in the sauté pan and cook until golden brown, about 8-10 minutes, stirring every 2-3 minutes. Add the garlic and cook 1 more minute. Transfer the red onion, pepper, and garlic to the bowl with the Ancho chilies. Make sure the chilies are fully submerged in the water. Set aside for about 20 minutes, while you prepare the enchiladas filling.
To make the Red Quinoa Enchilada Filling:
Use the same sauté pan used to toast the Ancho peppers. Add the diced red bell pepper, red onion, cumin, and paprika. Sauté over medium heat just until onions start to brown, about 5-7 minutes. Add the garlic and cook 1 more minute. When onions and peppers start to stick to the bottom of the pan, you're ready for the quinoa.
Add the red quinoa to the pan. Stir well and continue cooking over medium heat 2-3 minutes, to toast the quinoa. Add 2 cups of water. Cover and bring to a boil. Reduce to simmer. Cook until the quinoa is done, about 12 minutes. The quinoa will be ready when it "pops" open. Remove the lid to cook off any excess moisture. Salt to taste and set aside until ready to assemble enchiladas.
To finish the Ancho Salsa Roja: Remove the dried Anchoes from the soaking liquid. Remove the stems and scrape out the seeds. Tear into large pieces. Place the anchoes in a blender along with the charred onion, pepper, and garlic. Add the red wine vinegar, salt, and about 1 cup of soaking water. Puree until smooth. Add more water, as needed, to reach a smooth, pourable consistency. Taste to adjust seasoning.
To assemble the Red Quinoa Enchiladas:
Place your tortillas in the 350F oven for 3-5 minutes, to soften. Remove from the oven and wrap in a clean kitchen towel to keep warm.Spread about 1/2 cup of the Ancho Chile Salsa into the bottom of a 9x13 baking dish. Stir another 1/2 cup into the Red Quinoa filling mixture. On a small plate, pour another 1/4 cup of the Ancho Chile Salsa. This is your "coating" station. Take one tortilla and dip it on the plate. Flip over, coating both sides with the Ancho Chile Salsa. Spoon about 1/4 cup of the quinoa mixture into a tortilla. Roll up the tortilla. Place the tortilla in the sauced baking dish, seam-side-down. Repeat the process with the remaining tortillas.
Spoon extra Ancho Chili sauce over the top of the enchiladas. Cover bake in the oven 10-12 minutes.