Spicy Black Bean & Quinoa Enchiladas

Ingredients:

2 poblano peppers, sliced

2 cloves garlic, minced or grated

2 jalapeños, plus diced

2 teaspoons ground cumin

1 teaspoon ground pepper

1 cup quinoa

3 cups red enchilada sauce, homemade or store-bought

1 can  black beans, drained and rinsed

1 cup frozen organic corn

1/2 cup fresh cilantro, chopped, plus more for serving

juice of 1 lime, plus lime wedges,

10-12 corn or flour tortillas

1 cup shredded vegan cheddar and mozza shreds

Sliced avocado and salsa

Directions:

In a large cast iron frying pan and add vegetable oil and turn up to high heat. Preheat oven to 350.

Add the onions and poblano peppers. Cook, stirring occasionally until caramelized, 5-10 minutes.

Add the garlic, jalapeños and cook for another minute.

Stir in the cumin, and quinoa. Cook 2 more minutes. Pour in 2 cups water, bring to a boil, cover and reduce the heat to low. Cook 20 minutes or until the quinoa is fluffy.

Remove from the heat and stir in 1 cup enchilada sauce, black beans, corn, cilantro, the lime juice, and 1/2 cup cheese.

Pour 1/2 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish.

Spoon a little of the quinoa down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish.

Pour the remaining enchilada sauce over top of the enchiladas and then top with the remaining the cheese.

Bake for 15-20 minutes.

Serve topped with the avocado and salsa.

Adapted from Half Baked Harvest.