Enchilada with Lime Sauce

When you live in Holland you are not going to find Mexican food easily, especially authentic Mexican food so we have come to our own kitchen to try some things out.  This enchilada recipe is a go-to for us.  We usually will make this on a Sunday night and get a few meals out of it for the week. The lime sauce is the finishing touch.  I like to add a little to the inside quinoa mixture and then drizzle some on top too!  Although this is not authentic it is a super healthy alternative!

• Package of tortillas
• 1/2 cup uncooked quinoa
• 1 yellow onion chopped
• 2 avocados
• 1 can of black beans
• 1 1/2 cup fresh corn
• 4 sliced green onions
• 2 garlic cloves minced
• 1/2 chopped cilantro
• 1 tsp cumin

       Enchilada Sauce

• 1/4 cup flour
• 2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp chili powder
• 2 tbs olive oil
• 1/4 cup tomato paste
• 3 cups vegetable broth

      Lime Sauce

• 1 cup of raw cashews soaked overnight
• 1/4 cup lime juice
• zest of one lime
• sea salt to taste
• 1 tbs water
• 1 tbs white wine vinegar

1. Preheat oven at 375 degrees. While quinoa is cooking start to make your sauces. First the enchilada sauce. Put the flour and spices in a bowl.  Heat the olive oil in a pot on medium heat. When it is warmed up you can add the tomato paste and flour/spice mixture. Cook this for 1 minute, while mixing. Mix in the broth and bring to a boil. Reduce the heat to low and cook until it is thickened. Next make the lime sauce.  Add all the ingredients to a blender and mix until combined into a creamy sauce. Easy as that!
2. Sautè the onion and garlic on stove with olive oil until soft
3. Meanwhile, dice the avocado and green onions.  In a bowl combine the beans, corn, green onions, and cumin. Add the cooked quinoa and onions and garlic mixture. Add avocado. Mix well. 
4. In baking dish, coat the pan with the enchilada sauce.  Fill each tortilla with quinoa mixture. Top with a drizzle of some lime sauce for some extra flavor. Roll up and put into baking dish. When dish is filled with enchiladas top with remaining enchilada sauce. 
5. Cook in oven, covered, for 25 minutes. Before serving top with lime sauce! 

• Serves 8