We sauté chopped zucchini, red onions, and sliced poblano peppers until softened and starting to caramelize for optimum flavor. That mixture gets rolled up into flour tortillas with some soft goat cheese for both tang and a creamy texture. Under the enchiladas is our Spanish-style quinoa. Topped our fire-roasted chili sauce, plus some Oaxaca cheese which melts perfectly when you warm the dish up. Toasted pumpkin seeds are also served on the side for you to sprinkle on top just before your fork goes in for that first bite.
For a burst of fresh crunch, we include our pickled carrot ribbon salad with onions.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.