Vegetarian Enchiladas

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!