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Chicken, Black Bean & Quinoa Enchiladas

Jen Nikolaus
  • 40 minutes
  • Serves 8 to 10

INGREDIENTS

1 tbsp

olive oil

1

bell pepper, diced

1/2

onion, diced

3

garlic cloves, minced

1 15 ounce can

black beans, rinsed & drained

1 14.5 ounce can

diced tomatoes with green chilies

1/4 cup

salsa

1 tbsp

chili powder

1 tsp

ground cumin

1 cup

cooked chicken, diced

1 cup

quinoa, already cooked

8

fajita sized flour tortillas

1 cup

shredded cheddar cheese + more for topping

1/4 cup

salsa