Veggie Enchiladas with Quinoa and Black Beans
I cannot claim this recipe. It came from the amateur master chef mind of my sister’s fiancé, but lemme tell ya — it sure doesn’t taste like it. The woman came up with this ALL HER OWN, y’all. HOW?! I guess I could come up with recipes on my own too if I put thought into it (after all, I have a pretty solid idea of what goes with what), but I just love someone doing the work for me and only being required to follow directions. Anyhow, this dish is insanely tasty and super simple. Also, it provides leftovers that you can reheat all week, and you know I love that.
Veggie Enchiladas with Quinoa and Black Beans by Jill Wilson
1 can of black beans
Dashes of cayenne, garlic powder, salt
1 cup dry quinoa
1 tbsp of your favorite salsa
2 tbsp of your favorite taco season (I recommend mine because it’s perfect)
1/2 white onion
1/2 jalapeño pepper
1/2 red bell pepper
1 cup chopped carrot
1 jar enchilada sauce (literally any will do, but I used Trader Joe’s)
1 cup shredded Mexican cheese (or cheese of your choice)
8 of your favorite tortillas
Optional: Toppings for enchiladas (e.g. avocado, sour cream, cilantro, etc.)
Preheat oven to 425º
Rinse and drain black beans, add enough water so it covers them, then add garlic powder, salt, and cayenne to taste. Simmer on low until beans are cooked thru, achieving a thick texture (i.e. most liquid dissolved, about 30 mins)
Cook quinoa according to package instructions. When done, season with taco season and salsa, stir until combined, then set aside.
Chop 1/2 white onion, 1/2 red pepper, 1/2 jalapeño, and 1 cup baby carrots. Sauté veggies in olive oil until soft, then mix into quinoa.
In 9x13 pan, add half of enchilada sauce to coat the bottom. Spoon quinoa mixture and beans into tortillas, roll up, and add to pan.
Top tortillas with remaining enchilada sauce then with cheese.
Bake for 20 minutes. Cool 5 mins and top with desired toppings.