- A cup of cooked quinoa
- Mexican cheese blend
- Four corn tortillas
- Red enchilada sauce or whichever hot sauce you prefer
For the veggie filling:
- One chopped yellow squash
- A chopped half roasted red pepper
- One chopped zucchini
For the black bean filling:
- Fifteen ounces of drained black beans
- Half a teaspoon of pepper
- An ounce of white onion
- Half a teaspoon of salt
- A ¼ ounce of cilantro
- Lime juice from a single lime
Begin by preheating your oven to 350 degrees. Use a food processor to blend the black bean filling until it’s smooth. As for the veggie filling, saute it in a pan until it’s tender. Feel free to season it with salt and pepper as you see fit.
Grab the corn tortillas and lay each one out, adding the veggie and black bean filling plus a scoop of quinoa. Roll them up and set them next to each other in a dish that can be safely used in an oven. Top the tortillas with whatever hot sauce you chose and sprinkle some of the cheese over it.
Bake the enchiladas for about twenty minutes.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.