Measurements

• 1 cup Quinoa
• 1 can Black Beans
• 8 Tortillas
• 2 cups Enchilada Sauce
• 1 Onion
• 2 cloves Garlic
• 1 Bell Pepper
• 1 cup Corn
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1/4 cup Cilantro, chopped
• 1 Lime
• 1 cup Cheese
• Salt to taste
• Pepper to taste
• 2 tbsp Olive Oil

Preparation Method

• Cook quinoa according to package instructions.
• Preheat oven to 375°F (190°C).
• In a pan, heat olive oil over medium heat.
• Add onions and garlic, sauté until translucent.
• Add bell pepper and corn, cook for 5 minutes.
• Stir in black beans, cumin, chili powder, salt, and pepper.
• Mix in cooked quinoa and cilantro, remove from heat.
• Squeeze lime juice over the mixture, stir well.
• Spread 1/2 cup enchilada sauce on the bottom of a baking dish.
• Fill each tortilla with quinoa mixture, roll up tightly.
• Place rolled tortillas seam-side down in the dish.
• Pour remaining enchilada sauce over the tortillas.
• Sprinkle cheese evenly on top.
• Bake for 20 minutes or until cheese is melted and bubbly.
• Garnish with extra cilantro if desired.
• Serve hot.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.