Veggie Quinoa Enchiladas

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I think this makes it official - I've gone quinoa crazy! So many of my meals lately are built around this amazing superfood, and why not? Here at The Garden Grazer I love the simple, delicious beauty of keeping recipes short and ingredients minimal. But I bent my own rules after I saw these enchiladas from Ellen because they looked way too good to pass up! They have more ingredients and steps than I usually prefer, but it was worth it. Feeling extra fiesty, I took it a notch further by making my own enchilada sauce from these Black Bean Spinach Enchiladas which you absolutely MUST try if you haven't yet!

Adapted from Ellen (recipe makes 8 enchiladas)

Ingredients
1 cup uncooked quinoa
1 onion, finely chopped
2 cloves garlic, finely chopped
1 red pepper, diced
2-3 roma tomatoes, diced
6 oz. spinach
4 oz. can mild green chiles
15 oz. can black beans, rinsed and drained
1/2 tsp. chili powder
1/2 tsp. cumin
1 tsp. oregano
1 cup salsa
2-3 cups enchilada sauce
1 1/2 cups shredded cheese
8 large tortillas

Directions
Cook quinoa according to package directions.
In a small pot, make the enchilada sauce. (Omit this step if using store-bought.)
In a large skillet over medium heat, saute onion, red pepper, and garlic for 5 minutes.
Add spinach and saute another couple minutes until spinach is wilted.
Add cooked quinoa, black beans, tomatoes, green chiles, spices, and salsa. Stir to combine and cook until heated through. Salt/pepper to taste.
Preheat oven to 350.
Place a small amount of enchilada sauce in the bottom of a 9x13 inch baking dish.
Divide filling evenly among tortillas, roll up with ends tucked in, and place seam side down in the dish.
Pour remaining enchilada sauce on top, sprinkle with cheese, and bake for 30 minutes.

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