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Vegetarian Enchiladas with Quinoa

Amy
  • 50 minutes
  • Serves 4

INGREDIENTS

2 tbsp

Olive Oil

1

Onion (chopped)

2

Peppers (chopped)

2 cloves

Garlic (crushed)

2

Chillies (chopped)

2 tsp

Ground Cumin

Salt and Pepper

170 g

Quinoa

1

tin Black Beans (drained and rinsed)

8

Tortillas

75 g

Cheddar Cheese (grated)

Fresh Coriander (to serve)

1

Lime (to serve)

Sour Cream (to serve)

4 tbsp

Vegetable Oil

4 tbsp

Flour

1 tbsp

Chilli Powder

1 tsp

Cayenne (leave out if you don't like it spicy)

1 tsp

Garlic (crushed)

1 tsp

Salt

1 tsp

Ground Cumin

1 tsp

Oregano

1 l

Vegetable Stock