Recipe Club: Vegan Black Bean & Quinoa Enchiladas
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Vegan Spring Rolls
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Black Bean & Quinoa Enchiladas
Mexican cuisine is the perfect comfort food that also happens to make a quick and easy meal. Packed with bell peppers, green chiles, quinoa, and black beans, these simple enchiladas bake up in less than 30 minutes (psst ... double the recipe and freeze the second batch for another meal!). Drizzle vegan nacho cheese on these bad boys, and bam! you're good to go. Flummoxed by frijoles? Watch chef Katherine Lawrence prepare these enchiladas step-by-step on VegNews TV.
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Serves 4
What You Need:
1 green bell pepper, sliced
1 small onion, sliced
1 zucchini, sliced
4 garlic cloves, minced
1/8 teaspoon ground cumin
1/8 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1-1/2 cups cooked black beans
1-1/2 cups cooked quinoa
1 cup salsa
1/2 cup diced green chiles
10 6-inch tortillas
1 20-ounce jar red enchilada sauce
1 avocado, halved and sliced
1/2 cup chopped fresh cilantro
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What You Do:

1. Preheat oven to 350 degrees. In a medium saucepan over medium heat, sauté bell pepper, onion, and zucchini until tender. Add garlic, cumin, chili powder, salt, and pepper.

2. In a large bowl, combine beans, quinoa, salsa, and green chilies. Place 1/4 cup vegetables and bean mixture in center of a tortilla. Roll tortilla and place into large casserole dish. Repeat for remaining tortillas. Pour enchilada sauce on top of enchiladas. Bake for 20 to 25 minutes, until heated through.

3. Before serving, top enchiladas with sliced avocado and cilantro. Serve warm.
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