Ingredients and Weight:
- 1 cup quinoa (cooked)
- 1 (15 ounce) can black beans (rinsed and drained)
- 1 (15 ounce) can corn (drained)
- 1 cup chopped red bell pepper
- 1 cup chopped onion
- 1/2 cup chopped cilantro
- 1/4 cup chopped jalapeno pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 (10 ounce) can enchilada sauce
- 12 corn tortillas
- 1 cup shredded vegan cheese (optional)
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine quinoa, black beans, corn, bell pepper, onion, cilantro, jalapeno, cumin, and chili powder. Mix well.
- Spread 1/2 cup of enchilada sauce in a 9x13 inch baking dish.
- Fill each tortilla with about 1/2 cup of the quinoa mixture. Roll up the tortillas and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the tortillas.
- Sprinkle with vegan cheese, if desired.
- Bake for 20 minutes, or until the cheese is melted and the enchiladas are heated through.
Nutritional Information:
- Calories: 300 per serving
- Protein: 15 grams
- Carbohydrates: 45 grams
- Fat: 10 grams
- Fiber: 5 grams
Dish Characteristics:
- Savory and flavorful
- Rich in protein and fiber
- Gluten-free (if using corn tortillas)
- Suitable for American taste
User Comments:
- "These enchiladas were so delicious! I loved the combination of flavors." - Sarah
- "I'm not vegan, but I really enjoyed these enchiladas. They were filling and satisfying." - John
- "My kids devoured these enchiladas! They're now a family favorite." - Mary
Special Precautions and Tips:
- If you're using fresh tortillas, heat them in a skillet or on a griddle before filling them.
- You can use any type of beans you like in these enchiladas.
- For a spicier version, add more jalapeno pepper to the filling.
- Serve with your favorite toppings, such as sour cream, salsa, or guacamole.
