Black Bean and Quinoa Enchiladas

Here is a delicious cozy comfort food to serve on a cold night. These enchiladas are healthy and easy to make with a kick of spice. Feel free to decrease the poblano or jalapeño peppers, as needed. Even though there are some tasty canned enchilada sauces, making your own enchilada sauce is worth it…if only to skip the processed versions. The extra sharp cheddar cheese adds depth and richness to the dish that brings it all together. And since it’s the weekend… make yourself a margarita too. Just a thought :)

#Anticancermethod tip

Quinoa is a healthy grain that has 2x the protein of rice and lots more fiber. The extra protein and fiber in quinoa help fill you up faster than eating white rice or white pasta, helping us eat less but still feel.

Quinoa also contains B vitamins which support our energy levels and brain function. The B vitamins help prevent infections and helps support cell metabolism.

Yield: 4 to 6

Author: Anticancer Method

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Black Bean and Quinoa Enchiladas

Ingredients

• 1 cup dry quinoa
• 2 cups water
• 2 tbsp avocado oil
• 2 tbsp all purpose flour
• 3 garlic cloves, minced 
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp ground chipotle
• 2 cups water
• 1 28 oz can crushed tomatoes
• 1 tsp oregano
• 1 tbsp salt
• 1 tbsp avocado oil
• 1/2 cup yellow onion, chopped
• 4 garlic cloves, minced 
• 1 red bell pepper, chopped
• 1 poblano pepper, seeded and diced
• 1 12 oz can hot jalapeños, chopped 
• salt and pepper to taste
• 2 15 oz cans black beans, rinsed
• 8 flour tortillas
• 1 1/2 cup extra sharp cheddar cheese, shredded
• 1/4 cup fresh cilantro, minced

Instructions

1. Heat oven to 350 degrees.
2. Make the quinoa. I cup quinoa with 2 cups water. Bring to boil. Reduce heat and cover till water is evaporated. Add S&P as needed. 
3. Make sauce: In large saucepan, heat the avocado oil and whisk in flour. Stirring as to not burn. Add the chili powder, chipotle, and cumin. Add the water and bring to boil. Lower heat to simmer until thickened a bit. Then add the crushed tomatoes, oregano, and 1 tbsp salt. Bring to a boil. Then lower heat to simmer, stir occasionally as you make the filling for the enchiladas.
4. Make the filling: Heat 1 tbsp avocado oil in saute pan over medium-high. Add the onion, garlic. Let the onion and garlic get slightly soft, 1-2 minutes. Add the poblano pepper, red bell pepper, and jalapeño. Sauce for 5-7 minutes. Season with S&P.  
5. Get out a 9x13 inch baking dish. Put the quinoa in the large bowl. Add the cooked veggies and black beans to the quinoa bowl. Stuff each tortilla with about 3/4 cup of filling and roll tightly. Line each stuffed tortilla in baking dish to fill up dish. Spread the sauce over the top and sprinkle with cheddar cheese. 
6. Bake 25-30 minutes. Cheese should be melted and sauce bubbling. Sprinkle with chopped cilantro and serve. 
7. Delicious with slices of fresh avocado!

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