Wednesday, April 9, 2014

Quinoa Black Bean Corn Spinach Enchiladas...That's a mouth full.

By special request from my Mamasita!

1 Cup Raw Quinoa
1 Can Corn (No Salt added)
1 Can Black Beans (No Salt Added)
1 ½ Cups Veggie Broth (Low-Sodium/Fat-free)
1 Can Enchilada Sauce
½ Cup Shredded Cheese
15 Corn Tortillas (or flour if you prefer)
2-3 Cups Baby Spinach Leaves
Cabbage
Cilantro
Avocado
Pico Salsa (optional)
Onion Powder (optional)
Cayenne Pepper
Black Pepper

1.     Cook 1 cup of quinoa in vegetable broth
2.      Steam baby spinach (5 minutes) and chop after steamed
3.     Combine 1 can black beans, 1 can corn, cooked quinoa, and spinach in a bowl
4.     Add 1tsp onion powder, 1TBSP cayenne pepper, 1tsp black pepper, and 1/4-1/2 cup enchilada sauce
5.     Line the bottom of a baking pan with a very thin layer of enchilada sauce
6.     Add mixture to corn tortillas; roll and place them in the pan
7.      I add a very thin layer of enchilada sauce to the top and 1/4-1/2 cup shredded cheese.
8.     Bake at 350 for 15-20 minutes.

I top with shredded cabbage, cilantro, pico, and avocado.

I hope you like it!


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