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Wednesday, July 27, 2016

Black Bean Avocado Enchiladas

Another vegan Mexican entree for dinner tonight.  

1/2 cup uncooked quinoa
2 small/medium avocados
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (thawed, if frozen)
4-5 green onions, sliced
1/2 cup chopped cilantro
1 tsp. cumin
Combine all ingredients for filling
8 large tortillas (or about 10-12 corn tortillas)
Roll filling into tortillas.  PLace in a 13 x 9 baking pan that has 1/2 of the sauce place in the bottom.
 Top with remaining sauce and bake at 375 for 30 minutes
  Combine well
3 cups low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all-purpose flour (I use gluten-free)
2 Tbsp. olive oil
2 tsp. cumin
1/2 tsp. smoked paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
Salt/pepper to taste

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