Meatless enchiladas

I alway try to have vegan, gluten free Stapples in my cupboards for those days i don’t know what i am going to fix for lunch/dinner . And it was one of those days you know when you look in the cupboads and then the fridge and wounder what the heck i am going to cook well i had that moment so hear we go.


2 15 oz can of black beans

3 1/2 c crushed tomato (or enchilada sauce

24 corn tortilla

4 c cooked quinoa

1packet enchilada seasonings

1 pk vegan cheese

Directions 13×9 pan at 375

1. You are going to want to cook your quinoa add the seasonings pk to the quinoa while it cook.

2. while that in cooking open ,your crushed tomatos ,beans then rise your bean .

3.once your quinoa is done cooking mix the crushed tomatoes,beans ,quinoa togethers.

once thats mixed then put a small amount into a tortillas shell and roll it up and put it in your pan do this tell you have 2 rows (layer) if you have left over put it ontop of the tortillas you just made. top it with cheese.

You just want to heat it up and melt the cheese . 25 -30 minutes it also depends on your oven so dont forget about it i the oven.


2 Comments Add yours

  1. mistimaan says:

    Looks yummy


  2. Amazing recipe!! Love it! :))


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