Vegan Bites: Black Bean Enchiladas

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Black Bean Enchiladas

~1c onion

~2cloves garlic

~1.5t chili powder

~1t cumin, oregano

~5 stewed tomatoes

~1t syrup

~salt

Saute onion, garlic and spices. Blend with tomatoes and syrup. Set aside.

~1 onion chopped

~2cloves garlic

~3c minced spinach

~1t cumin, chili powder, paprika

~1t salt

Saute in oil. Chop in processor with 

~1.5c black beans

Remove and mix with..

~1.5c cooked quinoa (or rice)

Line bottom of pan with a few scoops of tomato sauce.

Roll filling into approx 10-12 small tortillas. Pack into one layer of pan. Top with remaining sauce. Bake uncovered at 350 for 25 minutes. Serve with coconut yogurt and cilantro.