Grammy's Kitchen · Enchiladas · Enchilada Stuffed Peppers
One of 122 enchiladas recipes we measured
from amandascookin.com
3 cooks on amandascookin.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 0% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 29% | 6% |
| vegetables and beans | 321% | 1% |
| liquid | 44% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1/2 cup dry quinoa | |
| 237 g | 1 cup water |
| 480 g | 4 medium bell peppers |
| 27 g | 2 Tbsp oil (divided) |
| 6 g | 2 cloves garlic (minced) |
| 150 g | 1 medium yellow onion (diced) |
| 1 g | 1/2 tsp cumin |
| 1 g | 1/2 tsp smoked paprika |
| 2 g | 1/4 tsp salt |
| 425 g | 15 oz can kidney or black beans (drained) |
| 425 g | 15 oz can corn (drained) |
| 113 g | 1 cup monterey jack cheese (shredded) |
| 822 g | 2 medium roma tomatoes (roughly chopped) |
| Pinch each salt and pepper | |
| Avocado and sour cream (to serve) |
Method: 7 steps, published by amandascookin.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are so so good! It's become a favorite and has a permanent spot on the dinner rotation. They really are filling and a great alternative to the usual ground beef and rice stuffed peppers.” — a cook, 5.0★