Quinoa Black Bean Enchiladas

Using corn tortillas also makes these vegan enchiladas gluten-free. Then In a mediumlarge rice cooker or sauce pan dump in the washed and drained quinoa.

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Remove from the oven and let cool for 10 minutes.

Quinoa black bean enchiladas. Place the tortillas on a work surface. Cook quinoa according to the directions on the package. Sprinkle Cheddar cheese over.

Pour enchilada sauce over quinoa mixture spreading sauce evenly over the top. Add the onion and cook for 5 minutes until translucent. A healthy superfood dish.

Top with remaining shredded cheese. Add in the water and bring to a gentle boil. Take a wooden spoon and stir everything well to combine.

Preheat oven to 350 degrees F. Next add the quinoa black beans corn diced tomatoes and enchilada sauce to the skillet. Toss in your rinsed quinoa rinsing is key it removes the quinoas bitter coating add the spices and toast in the pan for a minute or so.

Then add in all cut and minced veggies from the cutting board washed and rinsed black beans 3 cups veggie stock oregano chili powder salt and freshly ground pepper to taste. While the salsa verde cooks to the bowl of cooked quinoa add the beans chili powder and the juice of 4 lime wedges. Bring to a simmer cover with a lid and cook for 20 minutes stirring every so often.

Preheat the oven to 375 degrees F. Fill each corn tortilla with about 2 tablespoons of quinoa filling down the center. Place cooked quinoa in a large bowl.

Pour the black bean and quinoa mixture into the prepared baking dish. Black bean quinoa enchiladas are great for athletes. Cover the pan with foil.

Take a large flour tortilla gluten-free if necessary and place 14 to 13 of a cup of the black bean zucchini filling on the bottom portion of the tortilla. Add in minced garlic cloves cumin black beans and quinoa. Transfer to a casserole dish.

Mix black beans pepper mixture quinoa cilantro chili powder lime juice cumin salt and pepper together in a bowl. Add rinsed beans and onion. To a 13X9 baking dish add 1 cup of salsa verde and spread out evenly.

Drizzle with olive oil. Bring the water to a simmer then cover the pan and allow the squash to steam for 5 - 7. Make the filling and assemble the enchiladas.

Place in baking dish. Spread the mixture out so that its in a. You all know my obsession with avocados because they contain healthy fat potassium phytonutrients and antioxidants all essential for athletes.

In a large skillet heat 1 teaspoon oil over medium heat. Fold tortilla over pull in towrds you and then roll away as tight as you can roll it. When most of the.

Move onto the filling. Allow the quinoa to cook undisturbed until all the water has been absorbed and the quinoa. Place the butternut squash into a large pan and add a splash or two of water.

Garnish with toppings if desired. Season with salt and pepper to taste. Bake an additional 10 minutes or until the cheese is melted and edges are bubbling.

Both black beans and quinoa are high in protein B-vitamins and iron. Bake for 20 minutes then remove foil. Mexican quinoa black bean enchilada casserole is a recipe that you will be making again and again because who doesnt like ONE POT quick and easy meals right.

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