1 cup quinoa + 2 cup H2O
4 corn or flour tortillas
1 can enchilada sauce
½ cup black beans
½ corn
optional veggies: onion, peppers/mushrooms/zucchini
2 Tbs. cilantro
1 roma tomato
1 avocado
½ tsp. cumin
½ tsp chili powder
salt/pepper to taste

-Cook quinoa as directed on package (1 cup quinoa to 2 cups water- bring water to a boil, add quinoa, bring to simmer for 16 minutes).
-Preheat oven 375 degrees
-On stove top, lightly spray pan with cooking spray add choice of veggies and sauté until soften.
-Spray 9×13 oven-safe glass dish
-In medium bowl mix quinoa, cooked veggies, corn, and seasoning
-Spoon the mixture into the tortillas and roll (burrito style), place side by side on pan. Pour entire can of enchilada sauce on top.
-Bake about 15 minutes (until corners are a tad bit crispy)
-Let cool, garnish with sliced tomatoes, avocado, and fresh cilantro