Black Bean and Quinoa Enchiladas with Roasted Corn

Black Bean and Quinoa Enchiladas with Roasted Corn offer a delightful and nutritious variation on classic enchiladas. Rich in protein from quinoa and black beans, and enhanced by the flavor of roasted corn, these enchiladas combine spices for a dish that is hearty and wholesome. Whether a seasoned vegetarian or exploring plant-based meals, these enchiladas make a thoughtful choice. The combination of ingredients ensures a balanced meal that is flavorful and satisfying, appealing to a range of palates.

Ingredients

• 1 cup quinoa, cooked
• 1 can black beans, drained and rinsed
• 1 cup roasted corn kernels
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 cup enchilada sauce
• 1 cup shredded cheese
• 8 whole corn tortillas

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the cooked quinoa, black beans, roasted corn, chili powder, cumin, garlic powder, and salt. Mix well to ensure even distribution of spices.
3. Spread 1/2 cup of enchilada sauce evenly across the bottom of a 9×13 inch baking dish.
4. Fill each corn tortilla with a generous scoop of the quinoa and bean mixture, then roll up tightly and place seam side down in the baking dish.
5. Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle with shredded cheese, ensuring all tortillas are covered.
6. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, until the cheese is bubbly and golden brown.
7. For serving, garnish the enchiladas with optional toppings such as chopped cilantro, sliced avocado, or a dollop of sour cream.

Keywords: Dinner, Roasted Corn, Vegetarian, Healthy, Plant-based

Spice Rack: Chili Powder, Cumin, Garlic Powder, Salt

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