VEGAN and GLUTEN free? Seriously!!! You would think… it can not be good, but the secret is in the enchilada sauce! I found the recipe for the sauce years ago in a Cooking Light magazine, adapted the recipe and have made it dozens of times over the years. It REALLY has an amazing flavor… so good, you will not miss topping this favorite Mexican dish with cheese.
1 tsp organic avocado oil
1/2 cup organic red onion, diced
1 organic garlic clove, minced
1/2 cup organic vegetable broth
2 tsp organic chili powder
1 tbsp organic raw honey
1 tsp organic cumin
1/2 tsp sea salt
28 oz can organic crushed tomatoes
In a medium sauce pan, heat the oil over medium heat. Add the garlic and onion and saute’ until soft. Stir in the remaining ingredients, reduce the heat, cover and simmer for 15-20 minutes.
1/2 organic uncooked quinoa
2 small organic zucchini, diced
1 can organic black beans, drained (or use they new bagged or boxed beans like I did!)
1 cup organic frozen fire roasted corn (from Whole Foods)
6 organic brown rice tortillas
Preheat the oven to 350 degrees. Cook the quinoa according package directions. In a 9×13 glass casserole dish, coat the bottom with one cup of enchilada sauce. Coat the tortillas with the warm enchilada sauce and set aside (This helps the tortillas to roll up a bit easier). In a medium size bowl mix together the cooked quinoa, zucchini, black beans and corn. Spoon 1/2 cup of the mixture down the center of each tortilla, roll and place seam side down. Pour remaining enchilada sauce over the top, cover with foil and bake for 30 minutes.
Top with nutritional yeast, avocado, fresh tomatoes, lettuce or sliced jalapeños. YUM!