1 cup quinoa, cooked
2 cups water
4 tbsp extra virgin olive oil
1 red onion, diced
3 garlic cloves, microplaned
1 jalapeño, diced
1 red capsicum, deseeded and diced
1 yellow capsicum, deseeded and diced
2 cans black beans, drained and rinsed
1 cup canned sweetcorn, drained
1 lime, juice
1 tsp ground cumin
1 tsp chilli flakes
1 bunch fresh coriander, chopped
Salt & pepper
2 x (400g) cans chopped tomatoes
2 tbsp tomato paste
½ tsp cumin
½ tsp chilli flakes
2 cups cheese, grated
20 corn tortillas
Toppers: limes wedges, sliced black olives, sliced spring onions, avocado slices, sour cream, fresh coriander
Preheat the oven to 180C. Grease an oven proof baking dish with extra virgin olive oil.
In a medium saucepan of boiled water, let simmer and cook quinoa for 20-25 minutes. Fluff with fork and set aside.
In a large frying pan over medium heat sauté half of the onion mix and half of the garlic and cook for 2-3 mins with half the olive oil. Add capsicums, jalapeño, black beans and corn, cooking for a further 4-5 mins. Add lime juice, cumin, chilli flakes, coriander, salt and pepper.
In a separate pan heat the rest of the olive oil, remaining onion and garlic, tomato paste, chopped tomatoes, chilli flakes and cumin.
Add cooked quinoa and two large spoonfuls of tomatoes to the capsicum mixture and stir through.
Lightly warm the tortillas, just a few at a time.
Add about 1 tablespoon of the bean mixture to the centre of each tortilla, sprinkle some cheese on top. Roll tortilla tightly, then place in baking dish seam side down.
Repeat filling and rolling enchiladas to fill the baking tray.
Cover enchiladas with remaining sauce and cheese. Tightly cover with aluminium foil and bake for 15-20 mins.
Top enchiladas with olives, spring onions and coriander and serve with avocado, sour cream and lime wedges.