Recipe
So once again, I have been experimenting with new recipes and this one is definitely a keeper.
Quinoa (pronounced "keen-wah") is from South America and I like to describe it as a cross between couscous and rice. It is extremely high in protein and is in the whole grains family. You can buy it in the bulk section at HEB.
Black Bean and Quinoa Enchiladas
Prep time: ~ 40 minutes
Cook time: ~25-30 minutes
Ingredients
- 1 green pepper, chopped
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon olive oil
- 1 (15oz.) can of black beans, rinsed and drained
- 1 (15oz.) can of diced tomatoes and green chilies
- 1/4 cup picante sauce (I used medium)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 2 cups cooked quinoa
- whole wheat tortillas, warmed (at least 8 or 9 6-inch tortillas- depends on how full you make the enchiladas)
- 1 cup salsa (I use medium)
- shredded cheese (Cheddar, fiesta mix, etc)
- 3 tablespoons chopped fresh cilantro
- In a large nonstick skillet, saute the green pepper, onion, and garlic in the olive oil until tender. Add the beans, tomatoes/chilies, picante sauce, cumin, chili powder, and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add quinoa, cook 5 minutes longer or until heated through.
- Sprinkle shredded cheese onto tortilla. Spoon 1/2 cup or so (more or less depending on how full you want the enchiladas to be) into the middle of the tortilla and roll. Place in 9 X 13 pan, coated with non-stick spray (I use organic olive oil spray). Repeat until the pan is full. Spoon salsa over the enchiladas and bake at 350 degrees F for 25 minutes. Remove and sprinkle top with cheese and chopped cilantro. Return to over for 2-3 minutes or until cheese is melted.
Makes about 9-12 enchiladas
