Black Bean and Quinoa Enchiladas

This is on the list to make sometime. I've never had quinoa but I'd like to try it. It sounds similar to rice but it is high in protein and is a complete protein. And it has other nutrients that rice and pasta do not. I plan to pick some up at Whole Foods in Ann Arbor sometime soon after a band rehearsal.

The rest of this post is taken directly from www.melisswallace.blogspot.com/2008/02/recipe.html:

Quinoa (pronounced "keen-wah") is from South America and I like to describe it as a cross between couscous and rice. It is extremely high in protein and is in the whole grains family.

Black Bean and Quinoa Enchiladas

Prep time: ~ 40 minutes
Cook time: ~25-30 minutes

Ingredients
1 green pepper, chopped
1 medium onion, chopped
3 cloves of garlic, minced
1 tablespoon olive oil
1 (15oz.) can of black beans, rinsed and drained
1 (15oz.) can of diced tomatoes and green chilies
1/4 cup picante sauce (she uses medium)
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked quinoa
whole wheat tortillas, warmed (at least 8 or 9 6-inch tortillas- depends on how full you make the enchiladas)
1 cup salsa (she uses medium)
shredded cheese (Cheddar, fiesta mix, etc)
3 tablespoons chopped fresh cilantro

Directions
In a large nonstick skillet, saute the green pepper, onion, and garlic in the olive oil until tender.

Add the beans, tomatoes/chilies, picante sauce, cumin, chili powder, and red pepper flakes. Bring to a boil.

Reduce heat; simmer, uncovered, until heated through and mixture thickens.

Add quinoa, cook 5 minutes longer or until heated through.

Sprinkle shredded cheese onto tortilla. Spoon 1/2 cup or so (more or less depending on how full you want the enchiladas to be) into the middle of the tortilla and roll. Place in 9 X 13 pan, coated with non-stick spray. Repeat until the pan is full. Spoon salsa over the enchiladas and bake at 350 degrees F for 25 minutes. Remove and sprinkle top with cheese and chopped cilantro. Return to oven for 2-3 minutes or until cheese is melted. Makes about 9-12 enchiladas.