Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp. olive oil
  • 1 bell pepper (diced)
  • 1/2 onion (diced)
  • 3 garlic cloves (minced)
  • 1 15-oz can black beans, rinsed & drained
  • 1 14.5-oz 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)
  • 8-10 fajita sized flour tortillas
  • 1 cup shredded cheddar cheese + more for topping
  • 1/4 cup salsa

Instruction

  • Preheat oven to 350º F. Spray a 2.5 quart casserole dish with cooking spray.
  • In a medium sized saucepan, sauté onion, bell pepper and garlic in the olive oil. Cook until tender and then add in beans, tomatoes, salsa, chili powder, cumin, chicken and quinoa. Stir to combine, then fold in 1 cup cheese and stir until melted.
  • Place about 1/4 cup of mixture into the middle of each tortilla and roll, covering filling with tortilla, then place seam side down in baking dish. Repeat with remaining tortillas.
  • Add 1/4 cup salsa to remaining filling mixture and pour over the top of rolled enchiladas.
  • Sprinkle cheese over the top and cover with foil. Bake for 25 minutes. Take off foil and bake for 5 more minutes. Serve with sour cream, sliced green onions, and cilantro if desired. Enjoy!