Guilt-free Vegan Enchiladas

These are low fat, high protein, delicious vegan enchiladas! Do I have your attention now? Seriously, these are so yummy, give them a try! I didn't even miss not having cheese (although I did indulge in a bit of vegan sour cream) and neither did my vegetarian husband.

Guilt-free Vegan Enchiladas

adapted from here
 

Ingredients:

1 tablespoon of olive oil
1/2 red onion chopped
2 cloves garlic chopped
1/2 red or green bell pepper chopped
1/4 cup red salsa

2 cups of quinoa (uncooked)   
2 large handfuls of spinach
1/2 4 oz can of green chiles

1/4 cup veggie broth

1 15oz can of refried beans (or black beans)

1/4 package taco seasoning

salt and freshly ground pepper to taste
4 vegan flour tortillas
1/2 can (or more) red enchilada sauce

vegan sour cream (optional)

avocado (optional)

1/4 cube (or more) tofu (optional) 

Directions:

• Preheat oven to 350F
• Boil 1 cup of quinoa in 1/5 cups water until ready
• Heat oil in a large skillet over medium heat. Cook all of your veggies + sliced tofu in taco seasoning with veggie broth
• 
• Add spinach and cook, stirring often, until spinach is wilted.
• Add quinoa, salsa, green chiles and cook, stirring often.
• 
• Season with salt and pepper
• Smear (nice word choice, I know) your refried beans into the center (in a line) of each tortilla shell.
• Pour 1/2 of the enchilada sauce into the bottom of your baking dish.
• Add your veggie/quinoa mixture to each burrito and roll up, placing them seam side down in the baking dish.
• Pour the rest of your enchilada sauce over the enchiladas.
• Bake for 25 minutes until hot.
• Serve with sliced avocado and vegan sour cream if you like! It goes nicely with the spicyness of the enchilada sauce.