Recipe Type: Dinner, Main, Casserole
- 6-10 tortillas (depending on size)
- 1 C cheese, grated
- 1/2 C salsa
- Filling: 1 C quinoa cooked (I used leftovers)
- 2 C black beans (or whatever beans you like), cooked, if you’re using dried beans
- 1 C tempeh, crumbled (if you’d rather use meat, cooked ground beef, turkey, or chicken could replace)
- 1-2 ears of corn, off the cob
- 1 small onion, diced
- 1 clove garlic, diced
- 2 t olive oil, divided
- Sauce: 1 C tomato sauce (or 1 C water, 4-5 T tomato paste, whisked together)
- 1 T chili powder
- 1 T sweet paprika
- 1/2 T smoked paprika
- 1 t bacon grease (opt.)
- 1 t salt
- 1/2 t pepper
- Serving: salsa
- Greek yogurt (or sour cream)
- avocado, chopped
- fresh corn off the cob
- tomato, chopped (opt.)
- chives, chopped (opt.)
- cilantro, chopped (opt.)
- Heat small pan over medium heat, add 1 t olive oil, cook onion 2-3 minutes. Add garlic, cook 1-2 minutes.
- Whisk sauce ingredients together. Pour 2/3 C in the bottom of a greased (with 1 t olive oil) 9×13 oven safe dish. Mix remaining 1/3 C with filling ingredients and combine.
- Divide filling between tortillas. Roll up (with ends tucked in) and place seam side down on the sauce.
- Top with cheese and salsa. Bake uncovered at 350F for 40-45 minutes. (Check partway through to be sure that there’s still sauce in the bottom of the pan so it doesn’t burn. If it’s starting to dry out, add more sauce or salsa. This happened to me, but I’d used less sauce than I’ve written in here.)
- Serve topped with salsa, yogurt, and any of the chopped veggies (we had tomato, corn, and avocado on the side – it was lovely).
Gluten Free if you use corn tortillas.