QUINOA, CORN & ZUCCHINI ENCHILADAS

1/2 cup uncooked quinoa

1/2 tsp. salt

2 tbsp. canola oil

1 small yellow onion, diced

1 jalapeno, seeded & finely chopped

2 medium zucchini, cut in 1/2 inch dice

1 cup frozen corn kernels

salt to taste

fresh ground black pepper

3 1/2 cups enchilada sauce

8 flour tortillas

1 cup shredded cheese

Directions:

oven 375F

-Place quinoa in saucepan with salt and 1 cup water. Bring to a simmer, reduce heat, cover, Cook 10-15 minutes until liquid is absorbed. Set aside.

Heat oil in a large skillet over medium. Add onion and jalapeno, saute 5-7 minutes. Add zucchini, saute 5-7 minutes. Stir in corn, cook 1 minutes. Season with salt and pepper. Stir in quinoa. 

Spray 9 x 13 " pan. Spread 1/2 cup sauce on bottom. Lay tortilla on counter, 1/4 cup filling in each. Roll into xcylinder and place seam side down in dish. Repeat. Pour remaining sauce on top. Cover with aluminum foil. Bake 10 minutes. Remove foil, sprinkle cheese. Bake 5-7 minutes more. Serve hot. 

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