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Jenna Dewan Tatum
Jenna Dewan Tatum, most recently starred in Lifetime's “Witches of East End” and
has a long line of TV credits to her name. She is a passionate advocate for animal rights,
and serves as a spokesperson for PETA and The Humane Society.
Vegan Spinach and
Quinoa Enchiladas
Ingredients
1 tablespoon olive oil
1 red onion, finely chopped
2 cloves garlic, finely chopped
1 red pepper chopped
2 Roma tomatoes chopped
2 cups quinoa (uncooked)
1 package spinach, trimmed and chopped
1 (4 ounce) can green chilies
1 (15 ounce) can black beans (preferably low sodium)
½ teaspoon chili powder
½ 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 ½ cups of mozzarella and cheddar Daiya cheese (or vegan cheese of your choice)
DIRECTIONS
Preheat oven to 350 degrees. In a 2-quart pot, bring 1 ½ quarts of
water to a boil and put the quinoa in. Cook until the quinoa is soft and
translucent. In a small pot, heat up the enchilada sauce. Mix in the
Daiya cheese and stir until cheese has melted. Heat oil in a large skillet
over medium heat. Cook onion, red pepper and garlic, stirring often
for 3-5 minutes. Add spinach and cook, stirring often, until spinach
is wilted. Add quinoa, black beans, tomatoes, spices, green chilies,
oregano and picante sauce and cook, stirring often, until mixture is hot.
Season with salt and pepper to taste. Divide filling among the tortillas,
wrapping them into little burritos. Pour 1 /3 of the enchilada/cheese sauce into
the bottom of the prepared baking dish. Place burritos into the baking dish, side by
side, seam side down. Pour remaining enchilada sauce over the top. Sprinkle with
some vegan cheese (if desired) and bake for 25-30 minutes or until the sauce is
bubbly and cheese is melted.
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