“Gourmet Gluten-Free Mexican Lunch: Quinoa and Black Bean Enchiladas with Creamy Avocado-Lime Sauce”

Allergens

N/A

Ingredients

• 1. 1 cup uncooked quinoa 2. 2 cups water 3. 1 tablespoon olive oil 4. 1 medium onion, finely chopped 5. 3 cloves garlic, minced 6. 1 can (15 oz) black beans, drained and rinsed 7. 1 cup corn kernels, fresh or frozen 8. 1 tablespoon cumin powder 9. Salt to taste 10. 8 large gluten
• free tortillas 11. 2 cups enchilada sauce (gluten
• free) 12. 1 avocado, sliced 13. 1 lime, juiced 14. 1/2 cup crumbled queso fresco or feta cheese

Instructions

1. Prepare quinoa by combining it with water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the water is absorbed and the quinoa is cooked, about 15 minutes. Set aside.
2. In a large pan, heat olive oil over medium heat. Add onion and garlic, cook until softened and fragrant, around 3 4 minutes.
3. Stir in the cooked quinoa, black beans, corn kernels, cumin powder, and salt to taste. Cook for another 5 minutes, stirring occasionally. Remove from heat and set aside.
4. Preheat oven to 375°F (190°C).
5. Spoon about 1/2 cup of the quinoa mixture onto each tortilla, roll up, and place seam side down in a greased 9x13 inch baking dish.
6. Pour enchilada sauce over the rolled enchiladas evenly.
7. Bake for 20 minutes or until the enchiladas are heated through and the tortillas are slightly crispy.
8. While the enchiladas are baking, prepare the Avocado Lime Sauce by blending together avocado, lime juice, salt, and water to reach desired consistency.
9. Remove the enchiladas from the oven and allow them to cool for a few minutes before serving.
10. Drizzle the creamy Avocado Lime Sauce over the enchiladas and garnish with crumbled queso fresco or feta cheese.

Chef’s Insight

To enhance the aroma, add fresh cilantro to the quinoa mixture.

Notes

For best results, use fresh ingredients and high-quality gluten-free tortillas.