This week we're sharing a delicious, nutrient-dense meal that's perfect for getting the body the nutrients it needs after a workout.
Note: The spices in the sauce can be adjusted according to your taste.
425 g black beans
230 g corn
85 g quinoa (uncooked)
8 g chopped coriander
8 large wheat tortillas (or approx. 10-12 corn tortillas)
4-5 chives (sliced)
2 medium-sized avocados
1 teaspoon of ground cumin
Nutritional yeast for sprinkling
710 ml vegetable stock
66 g tomato paste
30 g all-purpose flour
30 ml olive oil
2 teaspoons of cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon chilli powder
Salt/pepper to taste
Wash the quinoa and cook it according to the instructions on the package. For more flavour, cook the quinoa in vegetable stock.
In the meantime, prepare the enchilada sauce: put the flour and spices in a small bowl and mix. Pour the olive oil into a saucepan and warm over medium heat. Once the oil is warm, add the tomato paste, flour and spices. Cook until fragrant, stirring. Then add the vegetable stock and bring to a boil. Reduce the heat and simmer until the sauce thickens (about 8 minutes). Season to taste with salt & pepper.
Preheat the oven to 190 ° C.
Dice the avocado and slice the chives.
In a large bowl, add the black beans (washed and drained), corn, chives, cumin, and lightly sautéed spinach (if you're using spinach). Add the cooked quinoa and stir. Add the avocado and toss gently.
Pour a small amount of the sauce into a baking dish to cover the bottom.
Spread the black bean/quinoa mixture evenly in the centre of each tortilla, roll it up and place it in the pan, seam side down. Pour the remaining sauce over the enchiladas.
Bake for about 25 minutes.
Optional: garnish with coriander, chives and/or nutritional yeast before serving.