Enchiladas veganas de alubias negras y aguacate

Ingredientes

• 1/2 cup white quinoa (uncooked)
• 2 large avocados
• 4-5 green onions
• 15 oz. can black beans
• 1 1/2 cups sweet corn (I use frozen or canned)
• 1/2 cup chopped fresh cilantro
• 1 tsp. ground cumin
• 8 large tortillas (or about 10-12 corn tortillas)
• 1 batch homemade enchilada sauce (or your own favorite)
• Optional: lightly sautéed spinach

Preparación

1. 1

   Rinse and cook quinoa according to package directions.*

2. 2

   Meanwhile, make the enchilada sauce. Set aside.

3. 3

   Dice the avocado and slice green onions.

4. 4

   In a large bowl, add black beans (rinsed and drained), corn (thawed if frozen), green onions, cumin, and lightly sautéed spinach if using. Add cooked quinoa and stir. Add avocado and lightly toss to combine.

5. 5

   Preheat oven to 375°F (190°C).

6. 6

   In a 9×13-inch baking dish, pour a small amount of sauce to coat the bottom.

7. 7

   Evenly distribute the black bean/quinoa mixture down the center of each tortilla, roll up, and place seam side down in the dish. Pour remaining sauce over the enchiladas.

8. 8

   Bake for about 25 minutes. Garnish with more fresh cilantro, green onions, or sprinkle with nutritional yeast before serving if desired.