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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