Cooking With Que
Open Faced Enchiladas

Open Faced Enchiladas

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

A crowd pleaser! People think that this food sorcery! It’s not! It is literally from Heaven Above!

I wanted to find a way to have an enchilada without the bread.  I was fasting, and I had a taste for it but I didn’t want the carbs let’s be honest.  I love the guts of vegan enchiladas… I always say, no guts, no glory! The guts of these open face enchiladas can be used in several different dishes!  I actually did one of our shows about it. 1 meal turns into 3 different meals. You can see the full episode here.

Well, if you decide to make this dish, which i highly recommend lol, take a pick and tag us in it @CookingwithQue all over social media.

Until next time, May your tastebuds be…

 

#ForeverSatisfied

 

Que 🙂

 

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Recipe Rating

  • (5 /5)
  • 2 ratings

Ingredients

  • 2 cans or fresh black beans (low to no sodium)
  • 1 bag of frozen corn (read the label, ingredients should literally just be corn)
  • 2 cans or fresh diced tomatoes (low to no sodium)
  • 1 cup of cooked quinoa
  • 1 bundle fresh cilantro
  • 4 cloves of garlic
  • 1 Tablespoon of a Pepper blend (Mrs Dash, or a Steak Seasoning, look for minimum to no salt)

Instructions

  1. In a large to medium pot add black beans
  2. add corn
  3. add quinoa
  4. Place on a medium fire for about 3-4 mins
  5. Mince the cloves of garlic right into the pot
  6. Once the mixture starts to bubble, add the tomatoes. (we don't want to over cook the veggies, we want them to be closest to their natural state)
  7. Add the tablespoon of the Pepper blend and stir
  8. Once you plate it, you can top this with Vegan Cheez, or Vegan Sour Cream, I uses Tostitos scoops so that I can get after it... once you get this plated you are #Winning! Enjoy!
  • Servings : 5-8
  • Ready in : 20 Minutes

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  • 2 People Rated This Recipe

  • Average Rating

  • (5 / 5)
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