Cook Till Soft
¾-1 onion
1 Green Bell Pepper
4 Small Tomatillo
3 tsp. Garlic
1 small zucchini
¼ tsp ground cumin
¼ tsp chili powder
Mix in bowl with:
1 cup quinoa (cooked in two cups water)
2 cans black beans
2 lg. cans diced green chili
2 lg. cans sliced olives
1 cup salsa verde
Llenodilla:
Place 1/8 cup of filling on each corn tortilla grill folded over, cook on grill till crisp and brown. Dip in creamy salsa sauce.
Enchilada:
For enchiladas put ¼ cup filling in each tortilla roll on cookie sheet, top with green chili enchilada sauce
Bake until browned, garnish with sliced olives, spinach, cilantro, avocado etc.
Eat More Plants! 