QUINOA WRAP WITH BLACK BEANS AVOCADO WITH ENCHILADA SAUCE ENJOY DAN:

QUINOA WRAP WITH BLACK BEANS, AVOCADO AND ENCHILADA SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

1 cup quinoa

2 avocados

1 (15 Oz) can black beans, drained and rinsed

1-1/2-cups corn

5 scallions, sliced on the bias

½-cup cilantro, chopped

10-12 corn tortillas or (9-inch) multi grain, spinach tortilla or lettuce leaves

1/2-cup Monterey Jack cheese

ENCHILADA SAUCE:

3 cups vegetable broth

1/4-cup tomato paste

1/4-cup all-purpose flour

2 tablespoon coconut oil

2 tablespoon cumin

1/2-teaspoon EACH smoked paprika, garlic powder, onion powder, chili powder, and five-spice

Sea salt and freshly ground black pepper to taste

DIRECTIONS:    (PRE-HEAT OVEN TO 375 DEGREES>

1.      Rinse and cook quinoa according to package directions.

THE ENCHILADA SAUCE:

1.      In a bowl add flour and spices.

2.      In a skillet over medium-heat add oil and when sizzling.

3.      Add tomato paste and flour spices, cook 1 minute.

4.      Whisk in broth and bring to a boil.

5.      Reduce and simmer and cook for about 8 minutes.

6.      Season with salt and pepper to taste.

7.      Dice the avocado.

8.      In bowl add black beans, corn, and scallions.

9.      Add cooked quinoa, and stir.

10.  Add avocado and lightly toss to combine.

11.  Spray a 9 X 13 baking dish and pour some sauce on the bottom.

12.  Evenly distribute, black beans/ quinoa to the center of each tortilla or whatever.

13.  Place stem side down in the dish.

14.  Pour remaining sauce over the enchiladas.

15.  Top with Monterey Jack cheese.

16.  Bake for 25 minutes.

ENJOY DAN:                                                                 BON-APPETITE!!