These enchiladas are packed with protein and fiber from the quinoa and a variety of vegetables. The filling is made with cooked quinoa, bell peppers, onions, and spices like cumin and chili powder. Roll the filling in corn tortillas, top with a tangy enchilada sauce, and bake until the enchiladas are hot and the cheese is melted. Serve with a side of avocado slices and a squeeze of lime.
