1 cup quinoa, cooked

1 15-oz can black beans or black eyed peas, rinsed & drained

3-4 handfuls torn kale or baby spinach washed and dried

1 cup salsa – your choice of mild, medium or hot (I used my own home canned salsa)

1/2 cup or more extra salsa to top enchiladas before baking

1 small onion, chopped

1 small  bell pepper, diced

1/2 cup (plus more to top) shredded cheese, cheddar, Monterey jack, or other

8 flour or corn tortillas (can use gluten free)

Combine first 8 ingredients in a bowl. Fill each tortilla with about 1/3 cup of filling and roll up tucking sides in halfway and lay in a 9 x 13″ baking dish seam side down. Spoon extra salsa over top and sprinkle with extra cheese. Bake in over at 350° for 20-30 minutes. Enjoy!