Quinoa, Black Bean & Green Chili Enchiladas

1. Preheat oven to 350 F. Rinse the dried quinoa and place it in a medium sized saucepan with the water. Bring to a boil, reduce heat to a simmer, and simmer for about 20 minutes, or until all the water is absorbed and quinoa is cooked through. Remove from heat.

2. In a large bowl, combine the warm quinoa, black beans, green chilies, corn, salsa, spices, and salt to taste. Stir in ½ – 1 cup of cheese, until melted.

3. Warm the corn tortillas, in a pan or in the oven, until they are are easy to fold without breaking.

4. Place half of the enchilada sauce into the bottom of a 9×13 baking dish. Put about ¼ – ⅓ cup of quinoa mixture into each tortilla and roll tortilla around the mixture. Place the rolled tortilla seam side down in the pan with the enchilada sauce.

5. Once all enchiladas have been filled and added to the pan, cover them with the remaining enchilada sauce and spread it out over the enchiladas. Top with about ½ cup of shredded cheese and place in a 350 F oven for about 20 minutes, until cheese is melted.