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…… Continue reading Veggie Enchiladas