One word: AMAZING!
This dish was SO good! I made it for the first time last week and it’s a new family favorite. When your kids ask for seconds it’s a family favorite, at least in our house that’s the sign of success with kids!!! I omit the flour for corn to make it gluten free but you can make it however you want!! Enjoy it!!
Veggie Quinoa Enchiladas
1 cup uncooked quinoa
1 onion, finely chopped
2 cloves garlic, finely chopped
1 red pepper, diced
2-3 roma tomatoes, diced
6 oz. spinach
4 oz. can mild green chiles
15 oz. can black beans, rinsed and drained
1/2 tsp. chili powder
1/2 tsp. cumin
1 tsp. oregano
1 cup salsa
2-3 cups enchilada sauce
1 1/2 cups shredded cheese
8 large tortillas
Cook quinoa according to package directions.
In a small pot, make the enchilada sauce. (Omit this step if using store-bought.)
In a large skillet over medium heat, saute onion, red pepper, and garlic for 5 minutes.
Add spinach and saute another couple minutes until spinach is wilted.
Add cooked quinoa, black beans, tomatoes, green chiles, spices, and salsa. Stir to combine and cook until heated through. Salt/pepper to taste.
Preheat oven to 350.
Place a small amount of enchilada sauce in the bottom of a 9×13 inch baking dish.
Divide filling evenly among tortillas, roll up with ends tucked in, and place seam side down in the dish.
Pour remaining enchilada sauce on top, sprinkle with cheese, and bake for 30 minutes.