Black Bean and Quinoa Enchiladas with Roasted Corn

Savor the richness of black bean and quinoa enchiladas, accentuated by the sweetness of roasted corn.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can black beans, drained and rinsed
• 1 cup roasted corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded cheddar cheese
• 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked.
3. In a large bowl, mix cooked quinoa, black beans, roasted corn, cumin, chili powder, and salt.
4. Warm the corn tortillas to make them more pliable.
5. Spread a small amount of enchilada sauce on the bottom of a 9 x 13 inch baking dish.
6. Fill each tortilla with the quinoa mixture, roll it up, and place seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.
8. Bake for 25-30 minutes, until the cheese is melted and bubbly.
9. Garnish with chopped cilantro before serving.

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