Vegetarian Enchiladas

I made this tonight for dinner, and it was nummy. I really enjoyed the flavor. Not only is this enchilada recipe filled with nummy vegetables, but also contains fiber and protein. A balanced meal sure to please.

Vegetarian Enchiladas

1/2 cup uncooked quinoa, rinsed
1/2 tsp salt
2 tbsp olive oil
2 whole cloves, diced
1 small onion, diced
1 jalapeno chile, seeded and finely chopped or 1/2 can of chopped green chilis
2 medium sized zucchii, cut into 1/2" cubes
1 cup frozen corn kernals, thawed
1 to 2 tbsp Tex Mex seasoning
2 to 3 cups green enchilada sauce
8 corn tortillas
1 cup mexican cheese
1 small can of sliced olives. 

Preheat oven to 375.

Put quinoa in a small saucepan with salt and 1 cup water. Bring to a simmer; reduce heat, and cover. Cook quinoa 10 to 15 minutes, or until liquid is absorbed. set aside.

Heat oil in large skillet over medium heat. add garlic, onion and peppers, saute 5 to 7 minutes. Add zucchini, and saute 5 to 7 minutes more. Add corn, cook one more minute. Stir in quinoa. Season with Tex Mex.

Spray 13x9 inch baking dish with olive oil. Spread 1/2 cup of enchilada sauce into pan. Heat tortillas 3 to 4 at a time in microwave, until soft and pliable. Add 1/4 cup mixture to tortilla, and then roll into a cylinder shape. place face down in casserole dish. Repeat with remaining tortillas and filling until pan is full. 
Pour remaining sauce over tortillas and sprinkle with Mexican cheese, and olives. Cover with aluminum foil. Bake 10 minutes. remove foil, and bake an additional 5 to 7 minutes. Serve hot. Enjoy

Kris