Easy Bean Enchiladas

These Easy Bean Enchiladas are a quick and easy vegetarian meal that tastes great and is good for you. They have a lot of protein from the beans and quinoa, and the enchilada sauce and melted cheese make them very tasty.

Ingredients:

• 1 can 15 oz of black beans, drained and rinsed
• 1 can 15 oz of pinto beans, drained and rinsed
• 1 cup of cooked quinoa
• 1 cup of corn kernels frozen or canned
• 1 cup of diced bell peppers any color
• 1 cup of diced onions
• 2 cups of enchilada sauce
• 2 cups of shredded cheddar cheese
• 8 small flour tortillas
• 1 teaspoon of ground cumin
• 1 teaspoon of chili powder
• Salt and pepper to taste
• Chopped fresh cilantro for garnish
• Sour cream and salsa for serving optional

Instructions:

Start by heating the oven to 350F 175C

Put the cooked quinoa, corn kernels, diced bell peppers, and diced onions in a large bowl

Then add the black beans and pinto beans

Mix in chili powder, salt, pepper, and ground cumin to taste

Combine well by mixing

Put a little enchilada sauce on the base of a baking dish

Place a big spoonful of the bean and quinoa mix on top of each flour tortilla

Put the tortillas in the baking dish seam side down after rolling them up

Make sure the rolled tortillas are well covered with the rest of the enchilada sauce

Spread the cheddar cheese shreds out evenly on top of the enchiladas

Place the baking dish in a preheated oven and cover it with aluminum foil

Bake for 25 to 30 minutes, or until the enchiladas are hot all the way through and the cheese is melted and bubbling

Take off the foil and bake the cheese for another 5 to 10 minutes, until it turns golden and crispy

Take it out of the oven when it's done and let it cool down a bit before serving

Add chopped cilantro as a garnish and serve with sour cream and salsa if you like

Take a bite of your Easy Bean Enchiladas!