A healthier take on enchiladas made with quinoa, black beans, and a mix of vegetables. These quinoa enchiladas are a tasty and healthy take on the original recipe.
Ingredients: 1 cup quinoa, rinsed and cooked. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced bell peppers. 1 cup diced tomatoes. 1 cup shredded cheese cheddar or Mexican blend. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 8 whole wheat or corn tortillas. 2 cups enchilada sauce. Fresh cilantro, chopped, for garnish. Sliced green onions, for garnish.
Instructions: Warm the oven up to 190C 375F. Put black beans, corn, tomatoes, bell peppers, cumin, chili powder, garlic powder, onion powder, salt, and pepper in a large bowl. Add the cooked quinoa and mix it all together. Combine well. Follow the directions on the package to warm the tortillas. Put some of the quinoa mix on each tortilla and roll them up. In a baking dish, put the rolled enchiladas seam side down. When you pour enchilada sauce over the rolled enchiladas, make sure all of them are covered. If you want, you can add more cheese on top. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Before serving, top with green onions and cilantro that have been chopped. Enjoy while still warm!
Prep Time: 20 minutes
Cook Time: 25 minutes
Zoe Stylz
