Black Bean and Quinoa Enchiladas with Roasted Corn

Black Bean and Quinoa Enchiladas with Roasted Corn offer a delightful vegetarian dish rich in flavor and nutrients. This meal combines hearty black beans, protein-packed quinoa, and sweet roasted corn, all enveloped in a warm tortilla and topped with enchilada sauce. It’s a delicious choice for any day, adding variety to plant-based meals. Perfect for vegetarians seeking a new favorite or anyone aiming to incorporate more plant-based foods into their diet, these enchiladas promise a tasty and nourishing experience.

Ingredients

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

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the quinoa, black beans, roasted corn, cumin, chili powder, garlic powder, and onion powder.
3. Fill each tortilla with a portion of the quinoa mixture; roll it up, and place it seam-side down in a greased baking dish.
4. Pour the enchilada sauce over the rolled tortillas, ensuring they are well-covered.
5. Sprinkle the shredded cheese on top of the enchiladas.
6. Cover the baking dish with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
8. Garnish with chopped cilantro before serving.

Keywords: Vegetarian, Quinoa, Protein-rich, Black beans, Mexican

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

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