Quinoa and Black Bean Enchiladas

Enchilada Sauce:

• 1 (150z) can of diced tomatoes, no salt added
• 2 garlic cloves, minced
• 1T chili powder
• 1t onion powder
• 1t Italian seasoning
• salt and pepper

Put everything in the blender and blend until smooth.  Taste for salt and pepper.

Quinoa and Black Bean Filling:

• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup of cooked quinoa
• 1 (15oz) can of black beans, drain and rinsed
• 1/2T chili powder
• 1T olive oil
• salt and pepper

In a large saute pan heat the oil over medium-high.  Add the onions to the pan and saute for 5-7 minutes until translucent.  Stir in the garlic and cook for 1 minute.  Stir in the spices and then the quinoa and beans.  Taste for salt and pepper.

• 1 cup shredded vegan cheese, 1/2 cup for top and 1/2 cup for filling
• 8 small tortillas

Assembling:

Preheat oven to 375F.

Pour a quarter cup of enchilada sauce into the bottom of a baking dish. Take 2 tablespoons of filling and a sprinkle of cheeze, wrap and place in the baking dish; repeat 7 more times.

Top with the remaining sauce and  reserved 1/2 cup of cheeze. Cover the baking dish with tin foil and bake for 10 minutes.  Uncover and bake for 5 more minutes until the cheeze is melted and bubbly.  Then if you want to you can turn the broiler on to high and broil for 3-4 minutes until the cheeze melts a little more and is slightly browned.

I know you are all probably wondering what cheeze did you use that melts that well and looks so ooey gooey good? It was Galaxy Nutritional Foods vegan rice block cheeze. I am really weird about vegan cheezes and sometimes have tummy issues with soy based ones  but this rice cheeze was really delicious.  I was shocked to see how well it melted as well as how tasty it was! I also tired the vegan cheeze slices and vegan rice cheeze slices and they were all really delicious as well.  I love how the melt perfectly and they flavor is really delicious. I used the slices in quesadillas, on top of veggie burgers and for grilled cheeze (my favorite).