Quinoa Enchiladas

1 small onion, diced
1 small red pepper, chopped
3 cloves garlic, minced
2 small carrots, diced
1 small zucchini, chopped
1 cup frozen corn
1 tsp cumin
2 cans black beans, drained and rinsed
1 recipe 10 minute enchilada sauce
1 15 oz can diced fire roasted tomatoes
1 cup raw quinoa
2 Tbsp nutritional cheese
½ cup vegan cheese (optional)
avocado, cilantro, salsa and corn chips as toppings

Rinse quinoa and cook according to package direction.  Set aside

Make 10 minute enchilada sauce

Saute onion, garlic, carrots, peppers, zucchini and cumin about 5 minutes. Stir in corn. 

Add two cans black beans, enchilada sauce, fire roasted tomatoes and quinoa.  Heat through.

Stir in Nutritional yeast.

Pour into lightly greased 13x9 baking dish.  Top with vegan cheese if using  (I sprinkled with nutritional yeast or you could use ground raw cashews)

Bake covered at 350 for 30 minutes.  Serve with toppings of your chose.  (I used salsa and avocado mashed with lime juice and a sprinkle of fresh chopped cilantro)