Quinoa, Black Bean & Green Chili Enchiladas

Ingredients

• 1 cup Quinoa
• Dried
• 2 cups Water
• 1 can Black Beans
• 15 Oz. Can
• Rinsed And Drained
• 1/2 cups Diced Roasted Green Chilies
• Canned Or Homemade
• 8- 1/2 ounces
• weight Canned Corn
• Or Fresh Or Frozen
• 2 Tablespoons Salsa
• Your Favorite Kind
• 1 teaspoon Paprika
• 1 teaspoon Ground Cumin
• 1 teaspoon Garlic Powder
• Salt To Taste
• 1- 1/2 cup Shredded Cheese
• divided
• 15 Corn Tortillas
• Roughly
• 2 cups Enchilada Sauce

Instructions

1. 1.
2. Preheat oven to 350 F. Rinse the dried quinoa and place it in a medium sized saucepan with the water.
3. Bring to a boil, reduce heat to a simmer, and simmer for about 20 minutes, or until all the water is absorbed and quinoa is cooked through.
4. Remove from heat.
5. 2.
6. In a large bowl, combine the warm quinoa, black beans, green chilies, corn, salsa, spices, and salt to taste.
7. Stir in 1/2 1 cup of cheese, until melted.
8. 3.
9. Warm the corn tortillas, in a pan or in the oven, until they are are easy to fold without breaking.
10. 4.
11. Place half of the enchilada sauce into the bottom of a 9x13 baking dish.
12. Put about 1/4 13 cup of quinoa mixture into each tortilla and roll tortilla around the mixture.
13. Place the rolled tortilla seam side down in the pan with the enchilada sauce.
14. 5.
15. Once all enchiladas have been filled and added to the pan, cover them with the remaining enchilada sauce and spread it out over the enchiladas.
16. Top with about 1/2 cup of shredded cheese and place in a 350 F oven for about 20 minutes, until cheese is melted.