Quinoa & Bean Enchiladas

Suggested Piece: 12” Electric Oil Core Skillet

Ingredients

1 green bell pepper, sliced
1 small onion (#4 cone)
1 squash or zucchini (#4 cone)
4 cloves garlic (#1 cone)
Cumin to taste
Chili powder to taste
Salt & pepper to taste
1 1/2 c. cooked black or pinto beans
1 1/2 c. cooked quinoa
1 c. salsa
4 oz. diced green chilies
Daiya vegan cheese (opt.)
10 - 6" tortillas
20 oz. red enchilada sauce
1 avocado, halved and sliced
1/2 c. fresh cilantro, chopped
 

Directions

Saute bell pepper, onion and squash at 350˚ in 12" Electric Oil Core Skillet until tender. During the last 2 minutes of cooking add garlic. Then add cumin, chili powder, salt, and pepper to taste. In large bowl add beans, quinoa, salsa, green chilies, and Daiya cheese (opt.); mix well. Place 1/10th of the vegetables and bean mixture in the middle of a tortilla. Roll and place into bottom of 12" Electric Oil Core Skillet. Repeat for all 10 tortillas. Pour enchilada sauce on top of enchiladas. Cover and cook at  350˚until vapo-valve clicks then reduce to low (180˚). Place 1 sliced avocado on top of each enchilada and sprinkle with fresh cilantro before serving.
Note: Top these with the famous NOT-YO CHEESE SAUCE! Yum!