Side Pannel
Black Beans Corn and Quinoa Enchiladas Recipe
Black Beans Corn and Quinoa Enchiladas Recipe
- Recipe Submitted by Cobb on 11/29/2014
Category: Main Dish, Healthy Recipes
Ingredients List
- 10 corn tortillas
- 1 c dry quinoa
- 1 can black beans, drained and rinsed
- 2 c shredded cheese (I used Mexican blend)
- 1/2 yellow onion, chopped
- 1 and 1/2 c enchilada sauce
- green onions, chopped for garnish
- lime wedges, for garnish
Directions
Butter a 13"x9" dish. Set aside.
Preheat the oven to 375 degrees F.
Cook quinoa according to the directions on the package.
Place cooked quinoa in a large bowl.
Add rinsed beans and onion. (You can sautee the onion before adding to the filling mixture.)
Add 1/2 of a cup of the shredded cheese to the filling mixture.
Stir together. Set aside.
In a large saucepan heat up 1 cup of vegetable or canola oil to warm (not hot!).
One at a time, place each tortilla in the warm oil for about 10 seconds. Place on paper towels.
Place the enchilada sauce in a large dish.
Submerge each corn tortilla in enchilada sauce and place on cutting board.
Place 2 tablespoons of the filling in the middle of each tortilla. Fold the sides to the center or roll up the tortilla and arrange in the prepared dish.
Repeat until you used up all tortillas and all of the filling.
Pour the remaining enchilada sauce over the arranged enchiladas.
Tope with cheese.
Bake for 18 to 20 minutes or until the dish is bubbly and the cheese melted.
Preheat the oven to 375 degrees F.
Cook quinoa according to the directions on the package.
Place cooked quinoa in a large bowl.
Add rinsed beans and onion. (You can sautee the onion before adding to the filling mixture.)
Add 1/2 of a cup of the shredded cheese to the filling mixture.
Stir together. Set aside.
In a large saucepan heat up 1 cup of vegetable or canola oil to warm (not hot!).
One at a time, place each tortilla in the warm oil for about 10 seconds. Place on paper towels.
Place the enchilada sauce in a large dish.
Submerge each corn tortilla in enchilada sauce and place on cutting board.
Place 2 tablespoons of the filling in the middle of each tortilla. Fold the sides to the center or roll up the tortilla and arrange in the prepared dish.
Repeat until you used up all tortillas and all of the filling.
Pour the remaining enchilada sauce over the arranged enchiladas.
Tope with cheese.
Bake for 18 to 20 minutes or until the dish is bubbly and the cheese melted.
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