Lotus Quinoa, Corn & Black Bean Enchiladas
Serves: 5
Ingredients:
• 1 x 400g black beans, drained
• 1 x 400g chopped tomatoes
• 1 x 225g quinoa wraps
• ½ cup Lotus Organic White Quinoa
• 3 tablespoons chilli sauce
• 2 cups frozen corn
• 2 cups grated cheese
• 1 capsicum, diced
• 1 bunch coriander
• Lotus Sea Salt Fine, pinch
• Lotus Organic Hulled Sesame Seeds, sprinkle
Method:
Cook quinoa in 2 cups of water over medium heat for 15 minutes or until tender, then drain and set aside. Lightly mash beans with a fork, then finely chop washed coriander stalks and roughly chop leaves. Mix cooked quinoa with the beans, corn, capsicum, 1 tablespoon chilli sauce, half the coriander leaves, pinch of salt and grated cheese. Divide this mixture between the wraps, roll up tightly and arrange in a casserole dish. Combine chopped coriander stalks and tomatoes with 2 tablespoons of chilli sauce and pour over the wraps. Sprinkle over the remaining grated cheese, sesame seeds and bake at 180 degrees celsius for 20-30 minutes. Garnish with the remaining coriander leaves and serve with a big green salad.