Vegetarian Enchiladas
Enchilada sauce:
2- 15oz cans of tomato sauce
1tsp- chili powder
1tsp- cumin
Dash of cayenne
**make to taste
Enchilada filling:
1 cup uncooked Quinoa (makes about 2 cups)
(Cook according to directions. I add cilantro, lime juice to
boiling water)
1 can diced tomatoes
1 can black beans
1 cup corn
½ diced onion
1 small can of jalapenos, or green chilies or both J (hot or mild – your choice)
Season this with salt, pepper, lime & a small amount of
chili & cumin powder
**Will also need tortillas & sharp cheddar cheese
Directions:
-
Heat oven to 350
-
Pour enough sauce into baking dish to cover the
bottom
-
Fill ea. tortilla with filling and cheese, roll
and place in pan
-
Once pan is full, pour sauce over tortillas,
spread and cover with cheese
-
Cover with foil and bake 20 min, then remove
foil and bake another 10 min
Serve with shredded lettuce & sour cream on top
Enjoy!
