Red Enchilada sauce: (Recipe adapted from thefauxmartha)
25 oz. tomato sauce can (I used Hunt's)
1 red onion medium size, chopped
2 cloves garlic, chopped
1 fresh jalapeno, chopped
¾ tsp. chili powder
¾ tsp. cumin
½ tsp. oregano
2 tbsp. fresh cilantro
¾ cup water
4 Tbsp plain low fat yogurt
Salt to taste
Black pepper to taste
Little brown sugar to taste
Assembling:
White corn tortillas
Red onion, chopped for garnishing
Bell pepper, chopped for garnishing
Queso fresco for garnishing
olive oil for softening the tortillas
Instructions
Filling:
In a skillet, add oil. Once warm, add chopped garlic, jalapenos. Saute for few minutes. Add bell pepper and onions and cook until soft. Add salt, red chili powder, cumin, black beans boiled, cooked quinoa and stir to mix it all together. Add ¼ of the sauce and mix with it. Taste and adjust seasoning.
Keep aside.
Red Enchilada sauce: (Recipe adapted from thefauxmartha)
In a high speed blender, throw all ingredients together and blend until smooth. Transfer it to a deep pot and cook on medium flame. Taste and adjust seasoning if needed.
At this point, you can store the filling and sauce and use for later.
Assembling:
Preheat oven to 350F.
Put little oil on tortillas and warm them up and store in an aluminium foil.
I like assembling them in individual plates as you can assemble them as per request. More beans? Less sauce? Totally customization.
Add little sauce on the plate. Place one softened tortilla and place filling in the center (I use a lot of filling but it's totally up to you). Roll them up and repeat with another tortilla. Add sauce on top. Some red onions, bell peppers, queso fresco cheese and cilantro and bake until fully warmed.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/skinny-quinoa-black-bean-enchiladas/