Meanwhile, make the enchilada sauce: in a small bowl, add flour and spices. In saucepan over medium heat, add olive oil. Once warm, add tomato paste and floor and spices. Cook 1 minute, whisking. Whisk in broth, and bring to a boil. Reduce heat to simmer, and cook until thickened, about 8 minutes.
Meanwhile, dice avocados, and slice green onions.
In large bowl, add black beams, corn, green onions, and cumin. Add cooked quinoa, and stir. Add avocado and combine gently.
Preheat oven to 375°.
In a lightly sprayed 9×13 baking dish, pour a small amount of sauce to coat the bottom. Evenly distribute the black bean/quinoa mixture to center of each tortilla, roll up, and place seam side down in the dish. Pour remaining sauce over enchiladas.
When I decided to make this for dinner, I was a little worried we wouldn’t like it. I knew I liked cabbage, but I was concerned the cabbage taste would take over the entire dish. I was pleasantly surprised when the cabbage only complemented all the other ingredients. It mingled well with the tomatoes, onions, and rice. And, the cheese on top was perfect.
Today was a fantastic day. Nothing special happened, I didn’t win the lottery, I didn’t save the world, but I did have a most excellent day. It was like all the planets aligned, I was at peace at work and home. You know what I’m talking about, it was just a peacefully, great day. Nothing could ruin it. I got 20 thousand steps in, that’s ten miles, and I feel good.
And what a way to finish the day, but of course, a little Caribbean inspired goodness. And it was quick and easy to make, which is always a bonus!
1 12 oz pkg spicy cheddar jack chicken sausage, 4 links cut into 1/4″ slices
1 Tbsp olive oil
2 Tbsp beef broth
1 15 oz can of mango chunks, drained and rinsed
1 15 oz can of pineapple chunks, drained and rinsed
1 1/2 cups mild salsa
1/2 cup endamame
1 15 oz can black beans, drained and rinsed
Jasmine rice, prepared
Prepare rice according to directions on package.
Heat skillet with olive oil over medium-high heat.
Saute sausage for 2 minutes.
Add beef broth and cook 2 more minutes.
Add mango and pineapple, saute for 3-4 minutes.
Add salsa, endamame, and black beans, saute for 2-3 minutes.