Jenna Dewan Tatum's Vegan Spinach and Quinoa Enchiladas
1 tablespoon of olive oil
1 red onion, finely chopped
2 cloves garlic, finely chopped
1 red pepper chopped
2 Roma tomatoes chopped
2 cups of quinoa (uncooked)   
1 package of spinach, trimmed and chopped
1 4 oz can of green chiles
1 15 oz can of black beans (preferably low sodium)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 cup picante sauce
salt and freshly ground pepper to taste
4 vegan flour tortillas
2 cups red enchilada sauce (I like spicy!)
1 1/2 cups of mozzarella and cheddar Daiya cheese (or vegan cheese of your choice)
  1. Preheat oven to 350 degrees F
  2. In a 2 quart pot, bring 1.5 quarts of water to a boil and put the quinoa in. Cook until the quinoa is soft and translucent
  3. In a small pot, heat up the enchilada sauce. Mix in the Daiya cheese and stir until cheese has melted.
  4. Heat oil in a large skillet over medium heat. Cook onion, red pepper and garlic, stirring often for 3-5 minutes.
  5. Add spinach and cook, stirring often, until spinach is wilted.
  6. Add quinoa, black beans, tomatoes, spices, green chiles, oregano and picante sauce and cook, stirring often, until mixture is hot.
  7. Season with salt and pepper to taste.
  8. Divide filling among the tortillas, wrapping them into little burritos.
  9. Pour 1/3 of the enchilada/cheese sauce into the bottom of the prepared baking dish.
  10. Place burritos into the baking dish, side by side, seam side down. Pour remaining enchilada sauce over top.
  11. Sprinkle with some vegan cheese (if desired) and bake for 25-30 minutes or until the sauce is bubbly and cheese is melted.