Vegetable and Quinoa Enchiladas

About this recipe

These vibrant and nutritious enchiladas are perfect for a health-conscious family meal. Loaded with fresh veggies and quinoa, wrapped in wholesome whole wheat tortillas, they're topped with a delicious layer of cheese and enchilada sauce. A great way to enjoy your favorite Mexican dish with a healthy twist!

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup cooked black beans
• 1 cup cooked quinoa
• 1 cup corn kernels
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 8 whole wheat tortillas
• 1 cup enchilada sauce
• 1 cup shredded cheese
• 1 avocado, sliced (optional)
• 1/4 cup cilantro, chopped (optional)
• 1/4 cup Greek yogurt (optional)

Directions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until softened.

3. 3

   Add bell pepper and zucchini, cook for 5 minutes until soft.

4. 4

   Mix in black beans, quinoa, corn, cumin, chili powder, paprika, salt, and pepper. Heat through.

5. 5

   Spread enchilada sauce in a baking dish. Fill each tortilla with mixture, roll, and place seam-side down.

6. 6

   Cover with remaining enchilada sauce and sprinkle cheese over top.

7. 7

   Bake for 20-25 minutes, until cheese is melted and bubbly.

8. 8

   Garnish with avocado, cilantro, and Greek yogurt. Serve warm.