People are lovin' my Quinoa Enchiladas! I made it again last night for the gathering of the peeps I am going to India with and everyone wanted the recipe. Here's my latest tweek to the recipe 😎.
Sauté 1 small diced onion in olive oil about 5 minutes.
Add 1 small diced bell pepper, 2 small diced carrots, 3 minced garlic cloves, 1 cup corn, 1 tsp cumin and sauté about 5 minutes.
Add 2 cans drained & rinsed black beans, 1 jar frontera enchilada sauce, 1 can fire roasted tomatoes and 1 cup raw quinoa.
Remove from heat and stir in 1 cup grated cheese.
Pour into greased baking dish.
Top with 1 more cup grated cheese of choice!
Let sit a few hours or overnight and then bake at 350 degrees uncovered 30 minutes.
Top with avocado, sour cream, cilantro and chives.