Our healthier version of a go-to Mexican favorite will be a guaranteed hit with kids and pot-luck partners alike. Bonus: it can be made totally vegan by trading the Monterey Jack in for vegan soy cheese such as Daiya brand, and flour tortillas for corn tortillas. This dish tastes great at any temperature, so you can enjoy it hot and fresh, as fridge-cooled leftovers for breakfast, or reheated later on; the high volume of liquid involved means the enchiladas freeze well, and are easily reheated in the oven or in a pan. Adapted from the Vegetarian Times’ Vegetarian Bible.
Preheat oven to 375 degrees F and put quinoa in a small saucepan with salt and 1 cup water. When it comes to a simmer, cover and reduce heat, cooking about 15 minutes or until all the liquid is absorbed.
Meanwhile, heat oil in a large saucepan or skillet over medium heat. Add onion and jalapeño, and sauté 5 to 7 minutes more. Stir in corn, and cook 1 minute more. Add salt and pepper, if desired. Stir quinoa into zucchini mixture.
Spray a large baking dish with cooking spray, or coat with oil. Spread ½ cup of enchilada sauce on the bottom of the tray, along with a few spoonfuls of chili sauce. Fill tortillas with the quinoa and vegetable mixture, along with a generous scoop of salsa. Roll and place seam-side down in pan; repeat with remaining tortillas and filling.
Pour the rest of your enchilada sauce over top of the tortillas, as well as a thin layer of salsa to taste. Pour half of the lime juice on top, then cover pan with aluminum foil and bake for 10 minutes. Remove foil and sprinkle cheese on the top layer and bake 5 to 7 minutes more. Enjoy hot or cold.